This basil chimichurri is a fun twist on a classic chimichurri sauce! It's a flavorful & versatile sauce that can be used as a condiment, marinade or dressing for everything from veggies to grilled meats. This recipe is made in one bowl and is ready to enjoy in just 5 minutes!
This green sauce is a fun twist on my cilantro parsley chimichurri and even traditional pesto! For such a simple sauce, it pairs well with a wide variety of dishes and can act as a condiment, a marinade and a dressing. You can even add some mayonnaise to it, similar to this chimichurri aioli, to make it a wonderful spread for sandwiches!
Traditional argentinian chimichurri doesn't contain basil, only parsley. While it originated from Argentina, it is now popular and used all over the world with everyone putting their own spin on the original recipe.
My basil version unlocks a different flavor and vibrancy that I know you'll love! It's truly the best twist on a classic chimichurri ever.
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Why you'll love this recipe
- It's quick and easy to make! Throw everything in a food processor (or mix by hand) and you'll have the perfect condiment ready in just 5 minutes!
- This versatile sauce can be used with so many different main dishes. It's great as a condiment, marinade or dressing on meats, vegetables, tacos, salads and so much more.
- It can be made in a variety of different ways! You can use a blender, food processor, an immersion blender, or you can easily chop and combine everything by hand.
- It calls for simple and fresh ingredients like herbs, garlic, oil and vinegar. It's also great way to use up your green herbs that you might be growing in your garden during the summer months.
Equipment
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Whisk
- Food Processor, Blender or Immersion Blender: you don't need any of these if you choose to combine the chimichurri by hand!
- Measuring Cups & Spoons
Ingredients
- Basil: I recommend using fresh basil! Be sure to wash your basil before chopping it to ensure you've removed anything hiding in the leaves.
- Dried Oregano: I like to use dried oregano because I can never find fresh oregano in my grocery store. But, if you're growing oregano, definitely use that!
- Red Wine Vinegar: This is what adds that fresh, tangy pop to the recipe.
- Lemon Juice: For a touch more flavor and acidity. Fresh lemon juice only!
- Olive Oil: A good quality extra virgin olive oil is nice to use here. The sauce doesn't contain that many ingredients, so it's nice to use a higher-quality oil if you have it available. But truly, whatever you have in your pantry will work perfectly.
- Red Onion: for a sharper flavor!
- Garlic: Be sure to use fresh garlic for this recipe. If you can't find fresh garlic, grocery stores often have jarred chopped garlic that will work just as well.
- Red Pepper Flakes: Adding just a pinch of red chili flakes adds a lovely kick to the sauce.
- Salt & Black Pepper: I recommend using kosher salt and freshly ground black peppercorns.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
- Use white wine vinegar or apple cider vinegar instead of red wine vinegar. There won't be a noticeable change in flavor at all, so use what you have!
- Hate basil? you can omit it and replace it entirely with flat leaf parsley or a mix of parsley and cilantro. This actually makes this recipe a smidge more authentic! You could even use mint to change up the flavor.
- Turn this into a chimichurri dry rub by using dried basil and leaving out the liquid ingredients.
- Change up the acidity by using lime juice instead of lemon juice or using just the vinegars.
- For a milder flavor, use a shallot in place of the red onion.
- Turn up the heat by adding a chopped jalapeno to the sauce.
- Sensitive to spice? Omit the red pepper flakes completely.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: Add all ingredients to a large mixing bowl.
Step 2: Whisk until combined.
If using a blender, immersion blender or food processor, add in all ingredients and pulse until just finely chopped and the olive oil and red wine vinegar are emulsified. Over blending will create a thick paste.
Serving Suggestions
This basil chimichurri recipe adds so much flavor to a dish and is best served as a condiment, marinade, or dressing. Here are some of my favorite ways to use this classic sauce:
- Condiment for Meats & Veggies: This is great drizzled over proteins (vegan or not) like tofu, tempeh; grilled meats like skirt steak, flank steak, chicken, fish, and even grilled or roasted vegetables like grilled zucchini or sweet potatoes!
- Tacos: Use chimichurri on these mushroom potato tacos! It's also great with burritos or quesadillas.
- Rice: Mix into in rice to take it to the next level.
- Dipping Sauce: Dip crusty French bread or vegetables into this sauce!
- Salad Dressing: This sauce doubles as a delicious salad dressing. Just drizzle it over a salad or buddha bowl for a fantastic lunch.
- Spread: Mix the sauce with some mayo to make a chimichurri aioli that can be spread on sandwiches!
Expert Tips
- Use FRESH herbs! This will give the best, most fresh flavor.
- Be sure to use a sharp knife. If you're chopping this recipe by hand, I always like to encourage the use of a properly sharpened knife. It is safer, as there's less likelihood of slipping while using it, and it will make chopping go much quicker.
- Chop everything by hand (as opposed to using a food processor) for the best results. Chopping by hand adds a more dynamic texture and to prevent the herby sauce from potentially turning into a thick paste.
- Taste as you go. Be sure to taste the chimichurri before serving and add more salt or vinegar as desired.
- For a chunkier chimichurri, reduce the amount of pulsing or blending. For a creamier chimichurri, increase the amount of pulsing or blending!
- Serve the chimichurri at room temperature. If it's too hot, it will separate and if it's too cold it will be very thick and difficult to spread.
- Easily double or triple this recipe. Serving a crowd? Select the number next to "servings" in the recipe card below and drag to the number of servings you would like to make.
Storage
Refrigerator: Leftover chimichurri can be stored in an airtight container in the fridge for up to 2 weeks.
Freezer: Chimichurri is freezer friendly! Store in an airtight container, or I like to add the chimichurri to an ice cube tray, freeze, then transfer to a freezer-safe bag for storage. Chimichurri can be frozen for up to 3 months.
FAQ
Even though they look similar, the main difference between pesto and chimichurri is the use of different ingredients (and ultimately how they taste). Pesto calls for basil, pine nuts, and parmesan cheese, whereas chimichurri typically calls for parsley, olive oil, vinegars, red pepper flakes. This recipe uses basil but still, they have different textures! Basil pesto is thick and creamy, whereas the argentinian-inspired sauce is chunky and liquidy. Also, both sauces pair best with totally different foods. You typically use pesto on pastas and breads, whereas chimichurri is typically used on meats and vegetables. Overall, chimichurri is tangy and a little spicy where pesto is salty, nutty and a little sweet.
Authentic chimichurri does not contain basil. This recipe is a traditional chimichurri recipe but using basil instead of parsley.
Chimichurri is a combination of fresh and bold flavors. It is herbaceous and acidic from the herbs and vinegars/lemon juice, with richness from the olive oil and a bit of heat from the red chili flakes.
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📖 Recipe
Basil Chimichurri
Equipment
Ingredients
- 1 ¾ cups fresh basil packed
- 1 teaspoon dried oregano
- ¼ cup red onion minced
- 2-3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- ½ cup olive oil extra virgin
- ½ teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ teaspoon red pepper flakes or to taste
Instructions
By Hand (My Preferred Method)
- Mince the garlic and red onion, and finely chop the herbs. Combine all of the ingredients in a mixing bowl.1 ¾ cups fresh basil, 1 teaspoon dried oregano, ¼ cup red onion, 2-3 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes
- Whisk until the olive oil and red wine vinegar are emulsified. Taste the chimichurri for seasoning. Add more salt if needed.
- Serve immediately and enjoy!
Blender, Food Processor, or Immersion Blender
- Mince the garlic and red onion, and roughly chop the herbs. In a food processor or blender, combine all of the ingredients. If using an immersion blender, add all of the ingredients to a glass jar.1 ¾ cups fresh basil, 1 teaspoon dried oregano, ¼ cup red onion, 2-3 cloves garlic, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, ½ cup olive oil, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
- Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified. Taste the chimichurri for seasoning. Add more salt if needed.
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