Basil Chimichurri – bright, fresh garlic-herb sauce – top grilled steak, chicken, fish or shrimp for next level flavor. Easy 5 minute recipe!
This Basil Chimichurri is loaded with the delicious bold flavors of fresh herbs and garlic that elevated any grilled steak, chicken, shrimp or fish.
Chimichurri has been one of the most popular recipes on this blog for years running. It’s a great way to elevate almost any dish.
WHAT I LOVE ABOUT THIS RECIPE:
- It whips up in 5 minutes and truly elevates any meat, chicken or seafood.
- This fresh sauce requires NO cooking!
- Chimichurri also makes a great dip for sweet potato fries or dipping bread.
- You can adjust the spice level to your own preference.
- Drizzling it over steak is one of my favorite ways to enjoy it.
WHAT IS BASIL CHIMICHURRI?
Basil Chimichurri is a fresh herb – olive oil sauce that originated in Argentina.
It requires no cooking, whips up quickly in the blender or food processor and is super versatile by swapping out different herbs!
WHAT’S THE DIFFERENCE BETWEEN BASIL CHIMICHURRI AND PESTO?
Texture. Pesto is thicker than chimichurri and always contains some kind of nuts.
Taste. Pesto is salty and nutty. Chimichurri is tangy and a little spicy.
Ingredients. Both contain fresh herbs but Pesto contains nuts and cheese. Chimi doesn’t. Chimichurri contains vinegar that gives it a little tang.
WHAT INGREDIENTS DO I NEED TO MAKE IN BASIL CHIMICHURRI?
- fresh basil leaves
- red onion
- italian parsley (stems removed)
- garlic cloves
- extra virgin olive oil
- red wine vinegar
- lemon juice
- sea salt or kosher salt and fresh cracked black pepper
- crushed red pepper flakes
HOW TO MAKE CHIMICHURRI:
To a food processor or blender add fresh basil and fresh parsley leaves, rough chopped red onion, chopped garlic, red wine vinegar, lemon juice and a pinch of crushed red pepper flakes.
Pulse to finely chop the herbs pausing to scrape the sides of the food processor.
Drizzle in the olive oil then process on medium to medium-high speed until a thick sauce forms. Season with salt and fresh cracked black pepper to taste.
If you prefer a thinner consistency, drizzle in another tablespoon or so of olive oil then transfer to an airtight container.
WHAT TO DO WITH BASIL CHIMICHURRI:
- Drizzle over your char-grilled steak, salmon kabobs, firm white fish or shrimp skewers.
- Pour in a bowl – serve with sliced baguette or sweet potatoes fries for dipping.
- Delicious dressing for pasta salad.
- Tossed with roasted potatoes.
- As a sauce for seafood tacos.
HOW TO STORE CHIMICHURRI:
Chimichurri is best fresh but can be refrigerated up to 2-3 days. Give it a good stir and serve at room temperature for best flavor.
VARIATIONS TO THE RECIPE:
- Try other green herbs, like fresh cilantro or oregano instead of basil.
- Add red chilies for a little extra kick.
- Use green onions in place of red onion.
Enjoy!
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Easy 5 Minute Basil Chimichurri
Equipment
- food processor or high powered blender
Ingredients
- 1 1/2 cups fresh basil leaves packed and stems removed
- 1/4 cup Italian parsley stems removed
- 1/4 small red onion rough chopped
- 1/4 cup olive oil or more to preferred consistency
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic peeled and diced
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon fresh cracked black pepper
- pinch crushed red pepper flakes to taste
Instructions
- To a blender or food processor add fresh basil and parsley leaves (stems removed), rough chopped red onion, grated or finely chopped garlic, red wine vinegar, lemon juice and a pinch of crushed red pepper flakes.
- Pulse several times to finely chop the herbs pausing to scrape the sides of the blender.
- Drizzle in the olive oil then process on medium to medium-high speed until a thick sauce forms.
- Season with salt (adjust to your own taste) then pulse to blend. If you prefer a thinner consistency, drizzle in another tablespoon or so of olive oil.
This is so delicious on halibut and chicken!! We love it.
Thank you so much Holly! Now I’m craving it on fish too 🙂 So glad you like the recipe – thank you for taking the time to comment ~ Bernie
this is a beautiful, bright, herbaceous and fresh topping on a heavily salt and pepper crusted prime rib eye!
Ahhhh what a great description Scott! Mmmmmm sounds delicious – thank you!
Just had it with crispy chicken drumsticks, it was delicious!
Hi Kristina – yum! That sounds wonderful – so glad you enjoyed ~ Bernie
Can this be frozen?
Hi Cathy – yes – you can freeze this basil chimichurri – and while it does lose some of its vibrant color, it’s still delicious (up to 3 months in an airtight/freezer container). Thanks for your question — Bernie
This looks so good! What a versatile sauce to have on hand!
Hi Suzanne-thanks so much for your kind words! It’s one of my summertime favorites – because of the taste and yes, versatility too – steak, chicken, seafood – I’ve even dipped toasted baguette in it.