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overhead view of basil chimichurri in clear jar
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3.84 from 12 votes

Basil Chimichurri

Bold flavored herb sauce for any meat, seafood or chicken.
Prep Time10 mins
Course: Condiment, Main Course
Cuisine: Argentinian
Keyword: chimichurri
Servings: 6


  • blender or food processor


  • 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.