BASIL CHIMICHURRI

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.

Prep Time 10

Total Time 10

Servings Cup

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.

Notes

No food processor? Finely mince everything by hand and mix in a bowl.

Serving ideas: Drizzle over steak, chicken, shrimp, portobello mushrooms, halloumi, or baked sweet potatoes.

Nutrition