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Basil Chimichurri

A vibrant and fresh twist on the classic Argentine sauce, Basil Chimichurri combines herbs, garlic, and vinegar, perfect for enhancing grilled meats and vegetables.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Argentine, Latin
Calories: 100
Ingredients Method Notes

Ingredients
  

Fresh Herbs
  • 2 cups basil leaves Fresh is best! Try a mix of basil types.
  • ¼ cup oregano leaves Use fresh oregano for optimum flavor.
Liquid Ingredients
  • ½ cup olive oil (extra virgin) A quality olive oil will make a difference.
  • ¼ cup red wine vinegar Essential for balancing the flavors.
  • 2 tbsp lemon juice Use fresh for the best results.
Flavor Enhancers
  • 4 cloves garlic Always fresh for punchy flavor.
  • ¼ tsp dried red pepper flakes Adjust according to heat preference.
  • ½ tsp kosher salt
  • ½ tsp black pepper

Method
 

Preparation
  1. Start by measuring out all your ingredients.
  2. Add the basil leaves, oregano, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and black pepper into a blender or food processor.
  3. Pulse the mixture until it reaches your desired consistency.
  4. Taste and adjust the flavors as needed, adding more lemon juice or vinegar if necessary.
  5. Serve at room temperature, or let it sit for a bit to develop flavors, but do not refrigerate.

Notes

Keep leftover Basil Chimichurri in an airtight container in the fridge for up to one week. You can prepare it a day in advance, and it can be frozen for later use.