Chimichurri Recipe Basil Fresh Twist for Grilled Dishes

Chimichurri is a vibrant and zesty sauce that originated in Argentina, traditionally made with parsley, garlic, olive oil, vinegar, and a hint of chili. However, swapping parsley for fresh basil creates a delightful twist that adds a sweet, aromatic flavor to this classic condiment.

This chimichurri recipe with basil is perfect for adding a fresh and herby punch to grilled meats, vegetables, or even as a dipping sauce for crusty bread. The basil version brings a Mediterranean flair while preserving the bright, tangy character of the original chimichurri.

Whether you’re looking to elevate your barbecue game or add a simple but flavorful dressing to your salads, this chimichurri recipe is easy to prepare and versatile. Plus, it’s a fantastic way to use up fresh basil from your garden or farmer’s market.

Keep reading to discover why this basil chimichurri will soon become your go-to sauce!

Why You’ll Love This Recipe

This basil chimichurri recipe is a fresh and exciting alternative to the traditional version, offering a sweet and fragrant twist that complements a variety of dishes. Here’s why it deserves a spot in your recipe collection:

• Bright and herbaceous flavor: The basil adds a sweet, slightly peppery note that elevates the sauce’s complexity.
• Quick and easy to make: Ready in under 10 minutes with simple, fresh ingredients.
• Versatile condiment: Perfect for grilled meats, roasted vegetables, sandwiches, or as a marinade.
• Healthy and natural: Made with wholesome ingredients and no preservatives.
• Customizable: Easily adjusted to suit your taste preferences, whether you like it garlicky, spicy, or tangy.

Ingredients

• 1 cup fresh basil leaves, packed
• 1/2 cup fresh flat-leaf parsley, packed
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper to taste
• Juice of half a lemon (optional for extra brightness)

Equipment

• Food processor or blender
• Measuring cups and spoons
• Sharp knife and cutting board
• Mixing bowl
• Spoon or small whisk
• Storage jar or airtight container

Instructions

1. Prepare the herbs: Rinse the basil and parsley leaves thoroughly under cold water to remove any dirt. Pat dry with a clean kitchen towel or paper towels to avoid watering down the sauce.
2. Chop the garlic: Mince the garlic finely. You can also crush it with the side of your knife for a more intense flavor.
3. Combine ingredients: In a food processor or blender, add the basil, parsley, garlic, red wine vinegar, dried oregano, and crushed red pepper flakes. Pulse a few times to roughly chop the herbs.
4. Add olive oil: While pulsing, slowly drizzle in the olive oil until the mixture becomes a coarse sauce. Avoid over-processing; chimichurri should be slightly chunky rather than a smooth puree.
5. Season: Transfer the chimichurri to a bowl. Stir in salt, freshly ground black pepper, and lemon juice if using. Taste and adjust seasoning as needed.
6. Let it rest: For the best flavor, let the chimichurri sit at room temperature for 15-30 minutes before serving. This allows the flavors to meld beautifully.
7. Store: Keep any leftovers in an airtight container in the refrigerator for up to one week. Bring to room temperature and stir before serving again.

Tips & Variations

Experiment with the herb ratio! If you love basil’s sweet aroma, increase it to 1 1/2 cups and reduce parsley accordingly.

Customize the heat: Adjust the crushed red pepper flakes to your liking. For a milder sauce, omit or reduce the amount.

For a spicy kick, add a pinch of cayenne pepper.

Try different vinegars: While red wine vinegar is classic, you can substitute with apple cider vinegar or sherry vinegar for subtle flavor twists.

Add nuts or seeds: Toss in a tablespoon of toasted pine nuts or sunflower seeds for extra texture and nuttiness.

For a chunkier chimichurri, skip the food processor and finely chop all ingredients by hand.

Nutrition Facts

Serving Suggestions

This basil chimichurri pairs wonderfully with grilled or roasted dishes. Here are some ideas to get you started:

• Drizzle over grilled steak, chicken, or fish for a fresh burst of flavor.
• Use as a marinade for tofu or tempeh before grilling or baking.
• Mix into roasted or steamed vegetables like zucchini, bell peppers, or asparagus.
• Spread on sandwiches, wraps, or burgers instead of mayonnaise or mustard.
• Serve as a dipping sauce with crusty bread or roasted potatoes.

For more delicious sauce and marinade ideas, check out our Veg Grilled Sandwich Recipes That Are Quick and Delicious and Black Bean Sauce Recipe Vegetarian: Easy & Delicious Guide.

Conclusion

This basil chimichurri recipe is a fantastic way to bring bold, fresh flavors to your meals with minimal effort. Its vibrant green color and aromatic profile make it a standout condiment that brightens everything from grilled meats to simple vegetable dishes.

The twist of basil adds a unique sweetness and depth that’s both unexpected and delightful, making it an excellent choice for those who want to explore new herb combinations.

Easy to prepare and endlessly versatile, this sauce is a must-have in your culinary arsenal. Whether you’re hosting a summer barbecue or simply want to add more flavor to your daily meals, basil chimichurri is sure to impress.

Don’t forget to experiment with the recipe and make it your own. For more flavorful inspiration, be sure to explore recipes like Backpacking Dehydrated Vegan Meal Recipes for Easy Camping and Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide.

Happy cooking!

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