Make your meals pop with this vibrant Basil Chimichurri recipe! Fresh, garlicky, and herb-packed, it’s perfect for steak, chicken, or veggies. Easy to prep and full of flavour.
I spent a year in South America back in 2017, and once I got to Argentina and Uruguay, chimichurri basically became part of my DNA. I couldn’t resist slathering this vibrant, zesty sauce on everything — especially my daily steak (mandatory, of course lol).
Sure, chimichurri might be simple in both ingredients and method, but don’t let that fool you, my friend. Simple definitely doesn’t mean bland! This sauce is packed with incredible flavour and is totally drool-worthy, I promise.
There’s something magical about the way these ingredients come together, adding freshness and the perfect zing to anything they touch. And trust me, this chimichurri with basil isn’t just for steak. Try it with chicken, veggies, shrimp, potatoes…the list goes on.
Traditional Argentinian chimichurri doesn’t use basil, but that’s exactly what I love about this sauce… it’s so flexible. Swap in your favourite fresh herb and it’ll still taste incredible. So the next time you’ve got extra basil, make this chimichurri right alongside your homemade pesto. Trust me, it’s every bit as deserving.
Ingredients You’ll Need to Make Basil Chimichurri
This basil chimichurri is fresh, garlicky, and packed with herbs! It’s the perfect punch of flavour for steak, grilled chicken, roasted veggies, or even as a drizzle on scrambled eggs or bread. It comes together in minutes, and once you try it, you’ll want to put it on everything. Here’s what you’re going to need to make it in a little bit more detail:
- Fresh Basil Leaves: Sweet, aromatic, and slightly peppery, basil is the star here. It gives the sauce that signature bright, herby flavour.
- Flat-Leaf Parsley: Adds freshness and a mild herbal note to balance the basil. It also helps give the sauce a beautiful green colour.
- Oregano: Brings an earthy, slightly minty depth that rounds out the flavour profile. Fresh or dried oregano both work in this basil chimichurri sauce.
- Garlic: Bold and pungent, garlic gives the sauce that irresistible kick. Adjust if you like it milder or stronger.
- Shallot: Adds a subtle sweetness and extra layer of flavour without overpowering the herbs.
- Red Chili Pepper: For a touch of heat. Adjust to taste depending on how spicy you like it. You can use chili flakes instead, if you prefer.
- Lemon Zest: Brightens the sauce with fresh citrus notes and enhances all the herbs.
- Red Wine Vinegar: Adds acidity to balance the richness of the olive oil and lift all the flavours. You can use lemon juice instead, if you prefer.
- Salt: Essential for bringing out all the herbs’ natural flavours.
- Olive Oil: Smooth, fruity, and rich, olive oil binds the sauce together and makes it silky and spoonable.
How to Make Basil Chimichurri (Key Tips)
You can find full instructions for how to make this easy chimichurri recipe in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh herbs. Fresh basil, parsley, and oregano make all the difference. Dried herbs won’t give the same vibrant flavour.
- Pat the herbs dry. If you rinse them, make sure they’re thoroughly dried. Extra water can make the sauce watery and dilute the flavour.
- Cut or pulse, don’t puree. You want a slightly chunky texture, not a smooth paste. Pulse in a food processor or chop by hand.
- Balance your acidity. Start with 2 tablespoons of red wine vinegar or lemon juice, but taste and adjust. Acidity brightens the herbs and keeps the sauce lively.
- Season gradually. Add salt in small amounts and taste as you go. It brings out the flavour of the herbs without overpowering them.
- Let it rest. Allow the sauce to sit at room temperature for 10–15 minutes before serving. This helps the flavours meld.
- Store properly. Keep it in an airtight container in the fridge for up to 4–5 days. Drizzle a thin layer of olive oil on top to keep the herbs fresh-looking.
Frequently Asked Questions
Classic chimichurri is a mix of fresh herbs (usually parsley and oregano), garlic, vinegar, olive oil, and seasonings. Our basil version swaps in basil for part of the parsley, giving it a unique, aromatic flavour. For the classic version, check out my traditional chimichurri recipe.
Parsley, oregano, and basil are the most common. You can also experiment with cilantro, mint, or tarragon for different flavour twists.
Yes! Basil makes a bright and slightly sweet twist on traditional chimichurri. Combining it with parsley, oregano, garlic, and a touch of acid gives you a fresh, herb-forward sauce that’s perfect for steak, chicken, vegetables, or even bread.
Not quite! While both sauces are herb-based and use olive oil, basil pesto usually includes nuts (like pine nuts) and cheese, whereas chimichurri is fresh, tangy, and garlicky. For a classic (but nut-free) basil pesto recipe, check out my easy basil pesto recipe.
Stored in an airtight container, your basil chimichurri will stay fresh for 4–5 days. Drizzling a thin layer of olive oil on top helps maintain colour and freshness.
Yes! Portion the sauce into ice cube trays or small containers and freeze for up to 3 months. Thaw in the fridge before serving. Keep in mind fresh herbs will slightly lose their bright colour after freezing.
LOVE THIS RECIPE? Then you have to try my authentic Argentinian chimichurri recipe next!
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BASIL CHIMICHURRI
Ingredients
- 1 cup Fresh Basil Leaves packed
- ½ cup Fresh Flat-Leaf Parsley packed
- 2 tbsp Fresh Oregano (or 1 tsp Dried)
- 3 Cloves Garlic
- 1 small Shallot chopped
- 1 small Red Chili (or ½ tsp Red Pepper Flakes) adjust to taste
- Zest of 1 Lemon
- 2 tbsp Red Wine Vinegar (or Lemon Juice)
- ½ tsp Salt adjust to taste
- ½ cup Extra Virgin Olive Oil
Instructions
- In a food processor or blender, add basil, parsley, oregano, garlic, shallot, and chili. Pulse until everything is finely chopped but not pureed (a little texture is good!).
- Add the lemon zest, vinegar, and salt. Pulse again to combine.
- While the processor is running on low (or in small additions), stream in the olive oil until it forms a loose, spoonable sauce. Scrape down the sides and taste. Adjust salt, vinegar, or chili if needed.
- Let it sit for at least 10 minutes at room temp to allow the flavours to meld. Keeps well in the fridge for 4–5 days.
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Notes
Nutrition
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