This basil chimichurri is a bright, garlicky herb sauce made with basil, oregano, vinegar, olive oil, and a little heat from chile flakes. It’s perfect for spooning over or marinating steaks, venison, shrimp, roasted vegetables, and cheeses. It’s easy to make and can be tossed together in under 20 minutes when you’re trying to kick your meal up a few notches.
Quick Look: Basil Chimichurri
- Ready in: 15 minutes
- Yields: About 1 1/4 cups
- Calories:
- Main ingredients: fresh basil, oregano, olive oil, garlic, red wine vinegar, rice wine vinegar, fish sauce
- Best uses: A serving sauce or marinade for venison steaks, shrimp, fish, chicken, lamb, and beef.
- Why this version works: Basil delivers fresh flavors of summer without being overpowering. The oil, vinegar, and fish sauce play the perfect balancing act to bring out the best flavors of your dish.
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I first came up with this version of chimichurri to figure out what to do with all of the basil in my garden. Now its the go-to sauce I use to elevate grilled ribeye, venison backstrap, seafood, and roasted vegetables.
I make this version a little sharper than a basic olive oil and basil sauce. The oregano, vinegar, garlic, and chile give it a pop to cut the richness of fatty grilled meat, and the basil brightens everything up. Using basil also makes it the perfect pairing for fruity dishes like my citrus marinated shrimp.
One of the main highlights I think most people overlook is that it’s thin enough to use for basting while grilling or as a marinade. So keep that in mind if you happen to browse my collection of venison steak recipes.
Why This Recipe Is Great
- Better flavor than parsley: Parsley may be the traditional herb, but it doesn’t lend much in terms of flavor. Basil delivers a fragrant floral aroma that pairs with just about anything you throw it on.
- Fast prep, about 15 minutes: Even without using a food processor, this sauce is ready in minutes.
- Cuts through rich meat and gamey flavors: There’s enough vinegar in the mix to balance out fatty cuts of steak. And if you have a gamey piece of lamb or an older game animal, the vinegar and herbs absolutely mellow things out.
- Adjustable: You can customize this recipe to your liking. Too rich? Add more vinegar. Too tangy? Add touch more olive oil.
- It gets better with time: This sauce actually improves after sitting in the fridge for a day. I personally have no problem letting this sauce rest in the refrigerator for 3 days before using.
Notes on Ingredients
See the recipe card for full information on ingredients and quantities.
Fresh basil: Fresh Italian basil is best for versatility. Stay away from dried basil; it will muddy up the sauce and give it a horrible color.
Fresh oregano: Oregano may not be the star here, but using fresh oregano will elevate your sauce to new heights. It’s a match made in heaven with fresh basil.
Vinegar: I use a blend of red wine vinegar and rice wine vinegar. Red wine vinegar gives a robust fruity flavor while the rice wine vinegar gives you cool, smooth notes.
Fish sauce (optional): A small amount adds depth of umami. Similar to how anchovies elevate the flavor of caesar dressing.
Substitutions and Additions
Thai basil: Use the same amount as sweet basil. The sauce will taste more floral and slightly anise-like. Perfect to top Asian inspired grilled meats.
Parsley: Replace up to half of the basil with parsley if you want a cleaner, grassier, more traditional-style chimichurri flavor.
Cilantro: Use cilantro for a brighter, sharper variation. I would not replace all of the basil unless you specifically want a cilantro-forward sauce. A perfect topping for carne asada tacos and steak nachos.
Mint: Adding one or two mint leaves will make this an even better sauce for grilled lamb. Mint pairs excellent with basil.
Fish sauce: Leave it out if you do not want it. You can sub in one or two anchovies in its place. This will give you a little cleaner flavor profile.
Toasted pumpkin seed oil: This one may come as a surprise. But this adds warm nutty tones to the sauce and make it a great pairing for pork.
How To Make Basil Chimichurri
1. Make the marinade. Mix the sliced lemongrass, soy sauce, and black pepper in a small bowl.
2. Coat the steak with the mixture, cover, and refrigerate for 1 hour.
3. Make the Dressing: Whisk the lime juice, fish sauce, olive oil, honey, chile powder, thinly sliced lemongrass, and chopped cilantro in a small bowl.
4. Cook the Steak: Heat a grill or skillet over medium-high heat. Take the steak out of the marinade and pat it dry. If you are using a pan, add a tablespoon of oil. Cook the steak until the outside has good color and the inside is still juicy. I like to pull it around 120-125 F and let carryover heat finish the rest.
5. Rest the Steak and Slice: Move the steak to a cutting board and rest it for 10 minutes. Slice at around 1/4 inch thickness, preferably across the grain.
6. Dress the Salad: Add the lettuce, red onion, mint, and cilantro to a mixing bowl. Spoon in a little of the dressing at a time until you reach your desired consistency.
7. Toss: Using a pair of tongs, gently toss the salad. Season with salt and pepper to taste if you like.
8. Plate and Add the Steak: Portion the salad into bowls. Place the steak on top of the salad mixture. Lightly add a little dressing on top of the meat. Serve immediately.
Chef Tips & Troubleshooting
- Weigh the salt: Do not swap in 1 tablespoon of a fine grained salt here. Salt brands do not measure the same by volume. I recommend using a scale and use a maximum of 16 grams of salt no matter the salt brand.
- Salt Sensitivites: If you are sensitive to salt, I recommend starting off with half of the amount of sauce called for in the recipe card.
- Chop instead of pureeing: Chimichurriis better with a little texture. If you use a food processor, pulse carefully. If you puree, the herbs and garlic will release their natrual moisture making your sauce thinner.
- Taste after resting: The sauces flavor profile can slightly change after sitting in the fridge for a few hours. Taste it to see if you would like to adjust the seasoning.
- Use quailty ingredients: Chimichurri will only be as good as the ingredients that go into it. Using top shelf vinegar, fish sauce and un-bruised basil are key. Avoid using iodized salt, which will give your sauce a weird minerally flavor.
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Fresh Basil Chimichurri
Ingredients
- 1 cup water
- 1 teaspoon coarse kosher salt
- 6 garlic cloves, minced
- 1 1/2 cups packed fresh basil
- 1/2 cup fresh oregano
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
- 2 tablespoon rice wine vinegar
- 1/2 teaspoon good quality fish sauce (optional)
- 2 teaspoons toasted pumpkin seed oil (optional)
- 1/2 cup olive oil
- pinch of black pepper
- kosher salt to taste
Instructions
- In a microwavable safe dish, heat the 1 cup water and 1 tablespoon kosher salt for 1 minutes. Stir to dissolve the salt, set aside to let cool while you continue the recipe.
- Mince the garlic, basil and oregano very finely and add to a non-reactive bowl. Add the red pepper flakes.
- Whisk in the olive oil, toasted pumpkin seed oil and vinegar.
- Whisk in the water and salt mixture. Check to see if you need to add more salt.
- Cover and refrigerate for at least an hour before serving to help the flavors meld together. The chimichurri can be kept in the refrigerator covered tightly for about 3 weeks.
NOTES
- Can you freeze chimichurri? Yes! For easy access to smaller portions, you can freeze the sauce in an ice cube tray until solid. Then transfer the frozen cubes to an airtight container or a gallon freezer bag until needed.
- You can also freeze the sauce into one solid mass by placing it in good, safe plastic or glass containers with a tight-fitting lid. You can thaw the sauce at room temperature or by placing it in your refrigerator the night before you plan to use it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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Delish!