Basil Chimichurri

Ingredients for Basil Chimichurri Sauce

• Fresh basil — Use a generous amount of fresh leaves, stems removed. It's what distinguishes this from a classic chimichurri and gives the sauce its distinctive flavor.
• Fresh parsley — Flat leaf parsley, stems removed. It adds a clean, fresh flavor that balances the basil and keeps the sauce tasting bright.
• Garlic — Enough to add depth without overpowering the herbs.
• Red wine vinegar — The classic acid for chimichurri. It provides a sharp, fruity tang that anchors the sauce.
• Fresh lemon juice — Adds brightness alongside the vinegar. Use fresh, not bottled.
• Dried oregano — Just a pinch. Adds to the Mediterranean flavor of the sauce.
• Red pepper flakes — For a gentle heat. Adjust to your preference.
• Extra-virgin olive oil — Use the best you have. It carries the flavor of the herbs.
• Fine sea salt and black pepper — To taste.

How to Make Basil Chimichurri Sauce

Step 1: Chop the herbs

Finely chop the parsley and basil in a small food processor, or with a sharp knife for a chunkier, more rustic texture. Hand chopping gives you more control over the final texture. If using a food processor, pulse rather than blend to avoid turning the herbs into a paste.

Step 2: Combine

Add the garlic, red wine vinegar, lemon juice, oregano, red pepper flakes, salt, and pepper. Pulse or stir to combine.

Step 3: Add the oil and serve

Slowly pour or whisk in the olive oil until everything is combined. Taste and adjust the seasoning, adding more salt, lemon juice, or red pepper as needed. Use immediately or cover and refrigerate until needed.

Tips for the Best Basil Chimichurri

• Serve at room temperature. Cold chimichurri straight from the fridge will be thick and the olive oil may solidify slightly. Let it come to room temperature and give it a good stir before using.
• Use fresh herbs. Dried basil or parsley won't work here. The sauce depends entirely on the bright, fresh flavor of the herbs.
• Don't over-process. If using a food processor, pulse rather than blend. You want a finely chopped sauce with some texture, not a smooth paste.
• Taste before serving. Always taste and adjust the acid, salt, or heat to your preference before serving.

How to Store Basil Chimichurri Sauce

Refrigerator: Store in a sealed jar for up to 3 days. The basil will darken slightly over time but the flavor stays bright. Give it a good stir and bring to room temperature before serving.

Serving Suggestion: Chimichurri Vegetables

The most natural home for basil chimichurri is a platter of grilled summer vegetables. The smokiness of the char and the brightness of the sauce work particularly well together. Here's how to do it.

What You'll Need

• red bell peppers, cored, seeded, and quartered
• medium zucchini, halved and cut into thick slices
• asparagus spears
• cherry or grape tomatoes
• Portobello mushrooms, sliced into 1-inch pieces
• Extra-virgin olive oil for brushing
• Fine sea salt

How to Make the Grilled Vegetables

Step 1: Prep. Lay all the vegetables on a sheet pan. Brush generously on all sides with olive oil and sprinkle with salt. Let sit while the grill heats up.

Step 2: Grill. Preheat the grill to medium-high and oil the grates. Working in batches, grill the vegetables until tender and lightly charred, turning once with tongs. Grill the cherry tomatoes in a cast iron skillet or grill basket set directly on the grill.

Step 3: Dress and serve. Arrange the grilled vegetables on a large platter while still warm. Spoon the basil chimichurri generously over the top and let the vegetables sit for a few minutes to absorb the sauce. Serve at room temperature with extra chimichurri on the side.

Approximate Grill Times

• Cherry tomatoes: 5 to 8 minutes in a skillet or grill basket
• Asparagus: 4 to 6 minutes, turning once
• Zucchini: 4 to 6 minutes per side
• Red peppers: 6 to 8 minutes per side
• Portobello mushrooms: 4 to 5 minutes per side

Tips for the Grilled Vegetables

• Don't crowd the grill. Work in batches so the vegetables char rather than steam.
• Dress while warm. Spooning the chimichurri over the vegetables while they're still hot from the grill helps the sauce absorb rather than sit on top.
• No outdoor grill? A cast iron grill pan on medium-high heat works beautifully indoors and gives you the same char and grill marks.

Variations

• Add heat. Stir in finely minced fresh red pepper instead of the red pepper flakes for a spicier version.
• Make it chunkier. Skip the food processor entirely and chop everything by hand for a more rustic, textured sauce.

FAQ

What is the difference between basil chimichurri and pesto?
They look similar but taste quite different. Pesto is made with basil, pine nuts, and Parmesan, giving it a rich, creamy, nutty flavor. Basil chimichurri has no cheese or nuts, uses vinegar and lemon juice for acidity, and has more herb flavor. Chimichurri is tangy and a little spicy where pesto is rich and savory.

What vegetables work best with basil chimichurri?
Almost any vegetable that can handle high heat works well. Zucchini, bell peppers, asparagus, mushrooms, eggplant, and cherry tomatoes are all particularly good choices since their natural flavors balance the acidity of the sauce beautifully.

Can I use white wine vinegar instead of red wine vinegar?
Yes. White wine vinegar is slightly milder and less fruity than red wine vinegar but works well here. Apple cider vinegar is another option if that's what you have on hand.

Does basil chimichurri work as a salad dressing?
It does. Thin it slightly with a little extra olive oil and lemon juice and it works well over arugula, grain bowls, or any salad with chickpeas or roasted vegetables.

Final Thoughts

Summer basil and a hot grill are two of the best things about this time of year. This sauce is really just a way of making the most of both at once. Make a batch and I think you'll find yourself coming back to it all season.