Basil Chimichurri Recipe

Name: Basil Chimichurri
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup basil (30g / 1oz per cup); 1 tablespoon fresh oregano (or half a teaspoon of dried oregano); 1 clove garlic; ¼ cup extra-virgin olive oil (60g ); 2 tablespoons red wine vinegar (30g ); Pinch chilli flakes (optional); Salt flakes and black pepper

This basil chimichurri is absolutely delicious and so ridiculously easy to make—and the best part? It comes together in just minutes!

When basil is in season, and right now, my garden is bursting with it, it’s the perfect excuse to whip up this versatile, flavour-packed sauce. Seriously, if you’ve got a bunch of basil just begging to be used, this is the answer.

Jump to Recipe

Basil Chimichurri in a jar with black spoon and a bottle of avocado oil.

Why You’ll Love This Recipe

Basil chimichurri is the herby, garlicky, punchy sauce you didn’t know your kitchen was missing. Traditionally, chimichurri hails from Argentina and is made with parsley as the star, but swapping in fresh basil leaves gives this classic a fresh twist.

Making chimichurri with basil couldn’t be easier! This completely uncooked sauce comes together in just 5 minutes using only 6 simple ingredients. With a quick blend or whisk, you’ll have a fresh, vibrant, and flavorful sauce ready to elevate any dish. Perfect for beginners or seasoned cooks alike, this recipe is as effortless as it is delicious.

Related recipes: Lemon Gremolata / Cilantro Chimichurri

Basil Chimichurri ingredients in small white bowls all laid out and labelled.

The Ingredients

Basil – Use fresh, vibrant basil leaves. Avoid stems as they can be bitter. The recipe uses 1 cup packed fresh basil leaves (approximately 30g in weight). If basil is unavailable, try parsley or a mix of parsley and mint.
Oregano – you can choose to use either fresh or dried oregano to make chimichurri. If you use dried oregano, you will need to use a lot less than fresh, as dried has a more concentrated flavour.
Garlic – Fresh garlic cloves is best for that bold flavor, but roasted garlic can add a milder, sweeter touch.
Red Wine Vinegar – It adds tanginess, but apple cider vinegar or fresh lemon juice work well as substitutes.
Avocado Oil or Olive Oil – a good quality avocado oil or extra virgin olive oil will complement the flavours of the fresh herbs and spices without overpowering them.

How to Make

Add all the ingredients to a food processor. Pulse until smooth and green. You can make it as thick or as finely chopped as you like. This is a close up of how I like mine. It still has some chunky bits, but it is lovely and green. Serve it straight away at room temperature.

Variations of Flavors

Spicy Kick: Add an extra pinch of crushed red pepper flakes or fresh chilli for heat.
Citrusy Brightness: Replace red wine vinegar with fresh lemon juice or lime juice for a zesty twist.
Nutty Depth: Blend in a handful of toasted almonds or pine nuts for a pesto-like richness.
Minty Fresh: Mix in some fresh mint leaves for a cooling, summery vibe.

What to Serve Basil Chimichurri Sauce With

Peri Peri Chicken, the perfect basil steak sauce for my Grilled Fillet Steak, Oven Baked Salmon
Roasted vegetables like cauliflower, zucchini, or eggplant
Drizzled over Birria Tacos, Burrata Caprese Salad and this epic chopped kale and avocado salad looks pretty amazing too!
As a dip for crusty bread or keto crackers
Tossed with keto pasta, zucchini noodles, or even cooked cauliflower rice
Dolloped on soups or a casserole fresh out of the slow cooker for a touch of herby freshness

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Megan’s Tips

SERVING SIZE BY WEIGHT

To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8. The result will be the weight of one serving.

STORAGE

As there is fresh garlic in the Chimichurri, it is best used within 2-3 days of making it. If it has been left in the fridge longer, I would use it in a recipe where it will be cooking rather than a fresh drizzle over the top of a meal or as a dip.

FAQs

How is basil chimichurri different from basil pesto?

While both use fresh herbs and olive oil, chimichurri skips the nuts and cheese that are staples in pesto. Chimichurri also includes vinegar, making it tangier and lighter.

Can I make basil chimichurri without a food processor?

Absolutely! Just finely chop the basil, garlic, and other ingredients and whisk them together in a bowl. It might take a little longer, but the rustic texture is beautiful.

How long does basil chimichurri last?

It stays fresh for up to 5 days in the fridge. For longer storage, freeze it in small portions and thaw as needed.

A jar of chimichurri sauce surrounded with basil.

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