Basil Chimichurri for next level grilled steak, seafood and chicken. This uncooked vibrant fresh herb sauce is easy to make and transforms any dish you use it with.
This Basil Chimichurri recipe is simple to make, loaded with bold fresh herb flavor and is absolutely delicious spooned over your favorite grilled foods.
Use it as a marinade as well or for dipping a warm, toasted baguette.
What is chimichurri?
Chimichurri is a delicious fresh NO COOK sauce that whips up quickly in the blender or food processor. It originated in Argentina and can be made using a variety of herbs from the basil seen here to rosemary or even mint for topping.
Most chimichurri recipes also contain parsley.
is chimichurri the same as pesto?
No, chimichurri and pesto aren’t the same – though they are similar.
Pesto is thicker than chimichurri and always contains some kind of nuts and makes a simple, summer appetizer with toasted bread or fresh mozzarella.
what’s in Basil Chimichurri?
- red onion
- fresh basil leaves
- flat leaf parsley
- olive oil
- red wine vinegar
- lemon juice
- garlic cloves
- crushed red pepper flakes (optional)
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.
ways to use chimichurri:
Chimichurri is most often drizzled over grilled steak but there many other options! It also compliments grilled chicken, fish and shrimp – even roasted vegetables. Here are few other ideas:
- As a quick and easy appetizer serve it with a sliced, toasted baguette for dipping.
- Delicious dressing for pasta salad.
- Tossed with roasted potatoes.
- As a sauce for seafood tacos.
- Spoon over your favorite kabob recipe.
how to store chimichurri:
Chimichurri is best fresh but can be refrigerated up to 2-3 days. Be sure to bring it to room temp when serving.
Like pesto, chimichurri can also be frozen in ice cube trays or plastic ‘jello shot’ containers and thawed then you’re ready to use.
NOTE: the herbs won’t be as bright when they’re refrigerated or frozen but will still be delicious.
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 below!
- 2 tablespoons 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 tablespoons lemon juice
- 2 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.