Have you ever found yourself staring at a bunch of basil, wondering what to do besides the usual pesto? I know that feeling all too well. Growing up, my mother always had a pot of basil on the windowsill, and she would use it in everything from soups to salads. But sometimes, you just need a fresh idea.
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This Basil Chimichurri is my go-to solution. It's a twist on the classic Argentine chimichurri, swapping parsley for basil and adding a hint of lemon. It's bright, herby, and incredibly versatile. Whether you're a busy parent looking for a quick flavor boost or a home cook wanting to explore new condiments, this sauce is for you.
I love that this recipe is not set in stone. You can adjust the herbs, the heat, or the acidity to suit your taste. It's all about making it work for you and your family.
Why You'll Love This Recipe
About the Ingredients
2 cups (packed) fresh basil leaves (about 50g)
Use sweet basil for the best flavor. If you have Thai basil, it will add a slightly spicy note.
1/2 cup fresh parsley leaves, loosely packed (about 15g)
Flat-leaf parsley is preferred for its robust flavor. Curly parsley works too, but the taste is milder.
3 cloves garlic, roughly chopped
Adjust to your garlic preference. For a milder kick, remove the green germ from the center.
2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
Fresh oregano adds a lovely aroma. If using dried, reduce to 1 teaspoon.
1 shallot, roughly chopped
A shallot is milder than an onion. You can substitute with 1/4 cup of finely chopped red onion.
3/4 cup (180ml) extra-virgin olive oil
Use a good quality olive oil for the best taste. A lighter olive oil will work if you prefer a milder flavor.
3 tablespoons red wine vinegar
Red wine vinegar gives a tangy kick. Substitute with sherry vinegar or white wine vinegar.
1 tablespoon fresh lemon juice
Fresh lemon adds brightness. Bottled lemon juice is fine in a pinch.
1/2 teaspoon salt
Adjust to taste. Sea salt or kosher salt is best.
1/4 teaspoon black pepper
Freshly ground pepper adds more aroma.
1/2 teaspoon red pepper flakes (optional)
This adds a gentle heat. Omit if you prefer a mild sauce.
Tips & Tricks
Don't over-blend
Pulse the sauce until just combined to keep a rustic texture. Over-blending can make it bitter.
Let it rest
Allow the sauce to sit for at least 15 minutes before serving to let the flavors meld.
Balance acidity
Taste and adjust with extra vinegar or salt if needed. The sauce should be bright and tangy.
Use fresh herbs
This recipe shines with fresh basil. Avoid dried basil as it has a different flavor.
Pro Tips
Step-by-Step Instructions
1. Prepare the Herbs
Rinse the basil and parsley, and pat them completely dry. Roughly chop the leaves, along with the garlic, shallot, and fresh oregano. This helps the blender process them evenly.
2. Combine Ingredients in Blender
Place the chopped herbs, garlic, shallot, oregano, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes (if using) into a blender or food processor.
3. Pulse to Chop
Pulse the mixture 5-6 times until the herbs are finely chopped but not pureed. Scrape down the sides with a spatula as needed.
4. Add Olive Oil
With the blender running on low, slowly drizzle in the olive oil until the sauce is emulsified and slightly thickened. Stop as soon as it's combined.
5. Adjust Seasoning
Taste the chimichurri and adjust salt, pepper, or vinegar as desired. It should be vibrant and well-balanced.
6. Let It Rest
Transfer the chimichurri to a jar or bowl. Let it rest at room temperature for at least 15 minutes to allow the flavors to develop.
7. Serve and Enjoy
Serve as a sauce for grilled steak, chicken, fish, roasted vegetables, or as a spread on sandwiches. Drizzle over eggs or use as a marinade.
Delicious Variations
Cilantro Basil Chimichurri
Replace the parsley with an equal amount of fresh cilantro for a Mexican-inspired twist.
Spicy Basil Chimichurri
Add 1 fresh jalapeño (seeded and chopped) along with the herbs for extra heat.
Mint Basil Chimichurri
Substitute the parsley with fresh mint leaves for a refreshing version that pairs well with lamb.
How to Store Basil Chimichurri Sauce
Refrigerator
Store in an airtight container in the fridge for up to 5 days. The oil may solidify, so let it come to room temperature before using.
Freezer
Freeze in ice cube trays for up to 3 months. Transfer cubes to a freezer bag once frozen. Thaw in the fridge overnight.
Reheating
No need to reheat; serve at room temperature. If refrigerated, allow it to sit out for 20 minutes before serving.
Frequently Asked Questions
Q: Can I use dried basil instead of fresh?
No, dried basil will not give the same fresh, vibrant flavor. This recipe relies on fresh herbs, so it's best to use fresh basil.
Q: How long does basil chimichurri last?
When stored in an airtight container in the refrigerator, it will keep for up to 5 days. You can also freeze it for up to 3 months.
Q: What can I use basil chimichurri on?
It's fantastic on grilled meats, chicken, fish, roasted vegetables, eggs, or as a sandwich spread. You can also drizzle it over grain bowls or use it as a marinade.
Q: Can I make basil chimichurri without a blender?
Yes, you can finely chop all the herbs and garlic by hand, then whisk in the olive oil and vinegar. The texture will be more rustic.
Q: Is basil chimichurri the same as pesto?
No, pesto typically includes nuts, cheese, and basil blended with oil, while chimichurri is a vinegar-based sauce without cheese or nuts, making it dairy-free and nut-free.
I hope this Basil Chimichurri becomes a staple in your kitchen. Try it on your favorite grilled dish and let me know how you like it in the comments below!
Basil Chimichurri Sauce
This vibrant Basil Chimichurri is a fresh, garlicky condiment that transforms grilled meats, roasted veggies, and more in minutes.
🧂 Ingredients
- 2 cups (packed) fresh basil leaves (about 50g)
- 1/2 cup fresh parsley leaves, loosely packed (about 15g)
- 3 cloves garlic, roughly chopped
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 1 shallot, roughly chopped
- 3/4 cup (180ml) extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
📋 Instructions
- 1Prepare the Herbs — Rinse the basil and parsley, and pat them completely dry. Roughly chop the leaves, along with the garlic, shallot, and fresh oregano. This helps the blender process them evenly.
- 2Combine Ingredients in Blender — Place the chopped herbs, garlic, shallot, oregano, red wine vinegar, lemon juice, salt, pepper, and red pepper flakes (if using) into a blender or food processor.
- 3Pulse to Chop — Pulse the mixture 5-6 times until the herbs are finely chopped but not pureed. Scrape down the sides with a spatula as needed.
- 4Add Olive Oil — With the blender running on low, slowly drizzle in the olive oil until the sauce is emulsified and slightly thickened. Stop as soon as it's combined.
- 5Adjust Seasoning — Taste the chimichurri and adjust salt, pepper, or vinegar as desired. It should be vibrant and well-balanced.
- 6Let It Rest — Transfer the chimichurri to a jar or bowl. Let it rest at room temperature for at least 15 minutes to allow the flavors to develop.
- 7Serve and Enjoy — Serve as a sauce for grilled steak, chicken, fish, roasted vegetables, or as a spread on sandwiches. Drizzle over eggs or use as a marinade.
Aisha explores parenting and child development through a lens of cultural diversity and emotional intelligence. She writes about raising curious kids in a connected world, blending practical strategies with reflective questions. Her pieces encourage mindful, responsive parenting without prescriptive rules.
