Basil Chimichurri

A vibrant and fresh chimichurri sauce made with fragrant basil, zesty lemon juice, and spicy garlic, perfect for enhancing grilled meats, veggies, or crusty bread.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: Argentinian

Calories: 100

Ingredients Method Notes

Ingredients

Fresh Ingredients

2 cups fresh basil leaves Use fragrant, organic basil for the best quality. Wash and dry the leaves thoroughly.
¼ cup oregano leaves Fresh is best, but if using dried oregano, reduce to 2 tablespoons.
½ cup extra virgin olive oil Choose a high-quality, robust olive oil for depth of flavor.
¼ cup red wine vinegar This adds a tangy kick; can substitute with apple cider vinegar.
2 tablespoons lemon juice Freshly squeezed gives the best flavor, from about ½ lemon.
4 cloves garlic For a milder taste, roast the garlic before adding.
¼ teaspoon dried red pepper flakes Adjust according to your heat preference.
½ teaspoon kosher salt Using kosher salt is preferred for even seasoning.
½ teaspoon black pepper Freshly ground for the best flavor.

Method

Preparation

Gather all your vibrant ingredients on the counter for easy access.
Put basil leaves, oregano leaves, half of the olive oil, red wine vinegar, lemon juice, garlic cloves, red pepper flakes, salt, and black pepper into a blender or food processor.
Pulse the mixture, scraping down the sides as needed, until it reaches your desired consistency (smooth or chunky), which should take about 30 seconds to 1 minute.
Taste the chimichurri and adjust seasoning if necessary, adding more salt, vinegar, or lemon juice as desired.
Stir in the remaining olive oil to create a well-rounded flavor.
Serve at room temperature for the best experience!

Notes

Store leftovers in an airtight container in the fridge for up to one week, or freeze in ice cube trays for longer storage. Prepare chimichurri up to 2 days in advance for richer flavors.