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Basil Chimichurri

A vibrant green sauce bursting with fresh basil, zesty garlic, and tangy vinegar that elevates grilled meats and roasted veggies.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: Argentinian, Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Fresh Ingredients
  • 2 cups basil leaves Opt for fresh, vibrant basil. Fresh parsley can substitute if needed.
  • ¼ cup oregano leaves Fresh oregano preferred; reduce quantity if using dried.
  • ½ cup olive oil (extra virgin) High-quality extra virgin olive oil enhances flavor.
  • ¼ cup red wine vinegar Adds the tangy zing that makes chimichurri memorable.
  • 2 tbsp lemon juice (½ lemon) Fresh lemon juice balances flavors.
  • 4 cloves garlic Use fresh garlic for best flavor.
  • ¼ tsp dried red pepper flakes Adjust according to your spice tolerance.
  • ½ tsp kosher salt Sea salt can be a good alternative.
  • ½ tsp black pepper Freshly ground is preferred.

Method
 

Preparation
  1. Gather your fresh basil and oregano, wash them thoroughly, and pat dry. Peel your garlic cloves.
  2. Put all ingredients in a blender or food processor.
  3. Pulse until you achieve a fine yet slightly chunky consistency.
  4. Taste your chimichurri and adjust the seasonings if necessary.
  5. Serve at room temperature for the best flavor experience.

Notes

For best freshness, use herbs within a couple of days of purchase. Keep it in an airtight container in the fridge for up to a week, or freeze for later use. Let it rest for at least 15 minutes to allow flavors to meld.