Basil Chimichurri
A vibrant, herby sauce that brings a fresh twist to traditional chimichurri, perfect for grilled meats and summer dishes.
Ingredients
Herbs and Flavors
- 2 cups fresh basil leaves Make sure they’re vibrant and green for the best flavor.
- ¼ cup fresh oregano leaves While fresh is best, dried oregano can be used if needed—just halve the amount.
- 4 cloves garlic Minced or smashed.
- ¼ cup red wine vinegar Adds the perfect tang to the sauce.
- 2 tbsp lemon juice Freshly squeezed from about ½ lemon.
- ¼ tsp dried red pepper flakes Adjust according to your spicy tolerance.
- ½ tsp kosher salt Enhances the flavors.
- ½ tsp black pepper Freshly ground is preferred.
Base
- ½ cup extra virgin olive oil Quality of olive oil greatly affects the taste.
Instructions
Preparation
- Rinse your basil and oregano leaves under cool water, then dry them thoroughly.
Blending
- In a blender or food processor, combine all the ingredients and pulse until a fine consistency emerges, scraping down the sides occasionally—this should take about 30-60 seconds.
- Aim for a somewhat coarse texture that’s still combined, similar to pesto.
Serving
- Taste your chimichurri and adjust the seasonings if necessary by adding more lemon juice or vinegar.
- Serve your Basil Chimichurri at room temperature over grilled meats, roasted vegetables, or salads.
Notes
Store any leftover Basil Chimichurri in an airtight container in the refrigerator for about a week. You can prepare this sauce up to three days in advance. For longer storage, freeze small portions in an ice cube tray.