Fresh Basil Chimichurri Sauce Ready In 10 Minutes

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Garlicky, tangy, and packed with fresh basil, this chimichurri come together faster than your grill heats up. Spoon it over steak, veggies, eggs, or bread, and watch dinner go from “fine” to “make this again tomorrow.”

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Ingredient Notes

• Fresh basil leaves: This is your base. Sweet basil brings a peppery, slightly minty flavor that’s more aromatic than fresh parsley. Don’t use dried basil, it won’t give you the vibrant color or fresh punch you need. If you can find Thai basil, it adds a subtle licorice note that’s incredible with grilled chicken or shrimp.
• Garlic cloves: This is where the sauce gets its backbone. Fresh garlic is sharp, pungent, and slightly sweet. Jarred minced garlic tastes flat and won’t give you the same intensity.
• Red wine vinegar: This adds bright acidity that cuts through the richness of grilled meats and balances the olive oil. Red wine vinegar has a rounder, less harsh flavor than white vinegar or apple cider vinegar. If you only have white wine vinegar, it works, but the flavor will be a little sharper.
• Olive oil: Use a good quality here. The olive oil carries all the other flavors and gives the sauce body. Extra virgin olive oil adds a peppery finish that complements the basil.
• Oregano: Used in traditional Argentinian chimichurri, it adds an earthy, slightly bitter note that deepens the flavor. I use 1/2 teaspoon dried. You can use fresh oregano if you have some on hand, it takes a little more since it’s milder. 

Step-by-Step Instructions

Wash, dry very well, and pick basil leaves from stems. Stack leaves and chop finely. Finely mince the cloves. In a bowl, combine fresh herbs, red pepper flakes, salt, and black pepper.

Mix the herbs until combined. Stir in red wine vinegar, then the oil (adding slowly while whisking). Rest for a few minutes. Serve. Give the basil sauce a good stir and spoon it over your favorite dish.

See the recipe card below for the complete measurements.

Laura Belle’s Tips

1. Dry the basil well – Wet leaves make the sauce dull and watery.
2. Chop everything by hand – A small food processor is faster, but hand chopping gives you better texture and keeps the basil from turning brown (bruising).
3. Use a sharp knife – A dull blade crushes the leaves instead of slicing them.
4. Add the oil gently – Stir it in last and slowly so the sauce stays bright and doesn’t turn cloud.
5. Storing – Keep in an airtight container in the fridge for up to 5 days. Allow the sauce to come to room temperature and stir before serving.

What to Serve with Basil Chimichurri

• Beef pinwheels, or shrimp skewers are perfect for tossing or drizzling with the sauce.
• Flat iron steak – rich, beefy and made for chimichurri. 
• The tangy sauce compliments grilled pork chops, chicken, or salmon. 
• Sides – The crispy, caramelized edges of roasted Brussels sprouts pair well with the garlicky tang. Toss roasted smashed potatoes while they are hot so they soak up the flavor.
• Use it as a dipping sauce for warm pita bread or spoon it on top of crostini. 

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Yield: 4 servings

Fresh Basil Chimichurri Sauce Ready In 10 Minutes

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Garlicky, tangy, and bursting with fresh basil, this chimichurri is ready in 10 minutes with no food processor needed. Spoon it over steaks, seafood, chicken, or roasted veggies, and dinner gets a whole lot more exciting.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 cup fresh basil, lightly packed
• 4-6 garlic cloves (depending on how much you love garlic), finely minced by hand
• 1/2 teaspoon dried oregano (1 tablespoon fresh, finely chopped)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt (add more at the end if needed)
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons red wine vinegar
• 1/3 cup good olive oil

Instructions

1. Wash and thoroughly dry the basil (wet basil can turn the sauce watery and dull). Pick the leaves from the stems.
2. Stack the leaves, then chop finely with a sharp knife. Use a rocking motion and a light touch to avoid bruising.
3. Finely mince the garlic cloves with your knife. A fine mince keeps the garlic texture distinct and the flavor bold.
4. In a medium bowl, add the basil, garlic, dried oregano, red pepper flakes, salt, and pepper.
5. Stir in the red wine. Next, slowly stir with a fork or whisk in the olive oil until everything is well combined. Adjust the salt if needed.
6. Let it sit for 5 to 10 minutes so the flavors meld before serving.

Notes

Helpful Equipment / Tools: 

• A sharp chef's knife. Dull knives bruise basil instead of cutting it, which turns the leaves brown and makes the sauce taste bitter. 
• A medium mixing bowl gives you enough room to whisk the oil and vinegar without splattering.
• A small whisk helps emulsify the vinegar and oil into a cohesive base. You can use a fork if you don't have a whisk, but you'll need to stir more aggressively to get the same result.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 189Total Fat: 21gSaturated Fat: 3gUnsaturated Fat: 18gSodium: 303mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g

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