Basil Chimichurri ~ delicious bold fresh herb sauce made in the blender. The ideal topping to take your chicken, seafood and steaks to the next level.
If you’ve reached a point this summer and gotten a little bored with burgers and dogs then I have the solution. This Basil Chimichurri with its fresh, bold flavors will ramp up grilled shrimp, fish, chicken or steak taking them from ho-hum to “where have you been all my life?”.
Maybe the best part of this recipe is that the main ingredients (parsley and basil) can be found at your local farmer’s market – one of my favorite places to wander on a Saturday morning with a big to-go cup of coffee. So grab a cup of your favorite beverage, hit up some farm stands and make this show stopper Basil Chimichurri.
It’s a bold-flavored fresh herb-garlic sauce, marinade or condiment that whips up quickly in the blender or food processor. This uncooked sauce originated in Argentina and takes simple chicken, fish, shrimp or steak to the next level. A variety of herbs can be used for chimichurri from the basil used here to mint, though they all include parsley.
What’s the difference between chimichurri and pesto?
In short, pesto contains nuts and is really delicious blended with pasta instead of traditional sauce. It’s also a tasty dip for fresh bread or drizzled over fresh mozzarella. For chimichurri, nix the nuts, then add more herbs and a pinch of crushed red pepper flakes.
Basil Chimichurri ingredients?
- minced red onion
- packed fresh basil leaves
- flat leaf parsley
- olive oil
- red wine vinegar
- lemon juice
- medium cloves garlic
- pinch of crushed red pepper flakes
How to make Basil Chimichurri:
Mince the red onion then set it aside.
To a blender or food processor add the basil and parsley leaves (no stems) then process until the herbs are finely chopped. Pause as needed to scrape the herbs from the sides of the blender.
Next add the olive oil, vinegar, lemon juice, salt and red pepper flakes to the blender then grate in the garlic and pulse several more times. You’ll want it to still have a slightly chunky consistency. Transfer the chimichurri to a jar or storage container then fold in the red onion by hand. Taste and adjust salt as necessary. If you prefer a thinner consistency, drizzle in about one more tablespoon of olive oil.
Do I serve chimichurri warm or cold?
The chimichurri can be refrigerated 2-3 days after making it but you’ll want it room temp when served. Drizzle it over any grilled meat or seafood.
If you tried this Basil Chimichurri recipe or any other on the blog then I’d love to hear from you with a comment or star rating in the recipe box!
- 1/4 cup red onion minced
- 1 1/2 cups fresh basil packed
- 1/4 cup flat leaf parsley
- 1/4 cup olive oil or more to preferred consistency
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 2 medium cloves garlic peeled and grated
- 1/2 teaspoon salt or more to taste
- pinch crushed red pepper flakes
- Mince the red onion and set it aside.
- Add the basil and parsley leaves (no stems) to a blender then process until the herbs are finely chopped. Pause as needed to scrape the herbs from the sides of the blender. (note: a food processor may also be used)
- Next add the olive oil, vinegar, lemon juice, salt, red pepper flakes to the blender. Grate in the garlic and continue processing until it still has some chunky texture.
- Transfer the chimichurri to a jar or storage container, mix in the minced red onion by hand then taste and adjust salt as necessary. If you prefer a thinner consistency, drizzle in about 1 tablespoon of olive oil.
- Serve over grilled chicken, steak, fish or shrimp.