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Basil Chimichurri Recipe – fresh basil, parsley, garlic, olive oil and red wine vinegar blended for a bright, tangy sauce that’ll take your grilled steak, chicken, seafood or vegetables to the next level.
Chimichurri is the ultimate accessory to all your summer grilling. It makes almost everything coming off the grill that much better.
With fresh basil abundant, it’s a great time of year – and a great idea! – to whip up a batch and find out why everyone’s fussing over this little green sauce.
Chimichurri is one of my favorite ways to elevate grilled foods. I’ve even used it as a sauce for veggie pizza.
WHAT IS CHIMICHURRI?
Chimichurri is an Argentine-style herb sauce made from fresh parsley, garlic, olive oil, vinegar and red pepper flakes. It requires no cooking at all and whips up quickly in the blender OR food processor. This recipe is a little different than traditional chimichurri because I’ve also included basil – my favorite summer herb. The vibrant color remains the same and the flavor is absolutely delicious.
is chimichurri the same as pesto?
No, chimichurri and pesto aren’t the same – though they are similar.
Pesto is thicker than chimichurri and always contains some kind of nuts and makes a simple, summer appetizer with toasted bread or fresh mozzarella.
It’s also great for blending with warm pasta and some sun dried tomatoes, for cold Pesto Tortellini Pasta Salad or even on pizza in place of traditional red sauce.
WHAT’S IN BASIL CHIMICHURRI?
- fresh basil leaves
- red onion
- flat leaf parsley (stems removed)
- garlic cloves
- extra virgin olive oil
- red wine vinegar
- lemon juice
- salt
- crushed red pepper flakes
HOW TO MAKE BASIL CHIMICHURRI:
To a blender or food processor add fresh basil and fresh parsley leaves (stems removed), rough chopped red onion, grated or finely chopped garlic, red wine vinegar, lemon juice and a pinch of crushed red pepper flakes.
Pulse several times to finely chop the herbs pausing to scrape the sides of the blender.
Drizzle in the olive oil then process on medium to medium-high speed until a thick sauce forms. Season with salt (adjust to your own taste) then pulse to blend. If you prefer a thinner consistency, drizzle in another tablespoon or so of olive oil.
how to serve CHIMICHURRI:
Chimichurri is most often drizzled over grilled steak but there many other options!It also compliments grilled chicken, fish and shrimp – even roasted vegetables. Here are few other ideas:
- As a quick and easy appetizer serve it with a sliced, toasted baguette for dipping
- Delicious dressing for pasta salad
- Tossed with roasted potatoes
- As a sauce for seafood tacos
- Spoon over your favorite kabob recipe
- Drizzled over sweet potatoes or grilled small zucchini
HOW TO STORE CHIMICHURRI:
Chimichurri is best fresh but can be refrigerated up to 2-3 days in a jar or other airtight container. You’ll want to serve it at room temp.
WHAT TO DO WITH LEFTOVERS?
Any leftover chimichurri can be stored in an airtight container in the refrigerator. Just bring to room temp before and serve.
Like pesto, chimichurri can be frozen in ice cube trays (I also use plastic ‘jello shot’ containers).NOTE: the herbs won’t be as bright when they’re refrigerated or frozen but will still be delicious.
ways to use chimichurri:
Chimichurri is most often drizzled over grilled steak but there many other options!It also compliments grilled chicken, fish and shrimp – even roasted vegetables. Here are few other ideas:
- Over grilled flank steak or skirt steak, chicken.
- Drizzle over these salmon kabobs or grilled shrimp skewers
- As a quick and easy appetizer with toasted baguette for dipping.
- Delicious dressing for pasta salad.
- Tossed with roasted potatoes.
- This sauce is even delicious withbaked fish like this Mediterranean Baked Cod (or any firm white fish)
VARIATIONS TO THE RECIPE:
Use fresh cilantro (or other green herbs) instead of basil.
Add red chilies for a little extra kick.
Green onions in place of red onion.
Enjoy!
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Basil Chimichurri
Basil Chimichurri - delicious bold fresh herb sauce made in the blender from fresh herbs, garlic, red wine vinegar and olive oil. Great topping for grilled steak, chicken and seafood.
4.06 from 39 votes
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Prep Time 10 minutes mins
Course Condiment, Main Course
Cuisine Argentinian
Servings 6
Calories
Equipment
blender or food processor
Ingredients
- 1 1/2 cups fresh basil packed and stems removed
- 1/4 cup flat leaf Italian parsley stems removed
- 1/4 small red onion rough chopped
- 1/4 cup olive oil or more to preferred consistency
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice fresh squeezed
- 2 cloves garlic peeled and finely chopped OR grated
- 1/2 teaspoon salt or to taste
- pinch crushed red pepper flakes
Instructions
To a blender or food processor add fresh basil and parsley leaves (stems removed), rough chopped red onion, grated or finely chopped garlic, red wine vinegar, lemon juice and a pinch of crushed red pepper flakes.
Pulse several times to finely chop the herbs pausing to scrape the sides of the blender.
Drizzle in the olive oil then process on medium to medium-high speed until a thick sauce forms.
Season with salt (adjust to your own taste) then pulse to blend. If you prefer a thinner consistency, drizzle in another tablespoon or so of olive oil.
Keyword basil chimichurri, chimichurri, chimichurri sauce, argentinian recipes, grilling recipes, grill sauces
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