This basil chimichurri recipe is one of my favorite easy dinners to whip up during the summer months. Born out of the annual overabundance of fresh basil leaves in my garden, this green sauce has become a staple in my kitchen.
While traditional chimichurri is often paired with flank steak or skirt steak, this basil-infused version complements a variety of proteins, from shrimp skewers to roasted sweet potatoes. The combination of fresh herbs, lemon juice, and a hint of fish sauce creates a thick sauce that’s bursting with flavor.
Traditionally I’ve always served chimichurri with fattier cuts of meat from beef and lamb, but it actually pairs very nicely with lean meats such as venison and shrimp. The floral and anise flavors of the popular Thai basil along with the olive oil make this a great herb to incorporate into your wild game dishes.
The addition of toasted pumpkin seed oil and fish sauce really round this sauce out and makes it a great accompaniment to just about any vegetable that you can throw at it. And don’t sleep on pouring this chimichurri over your cheeses. It’s excellent drizzled over warmed goats cheese, baked brie and burrata. And for a spicy chimichurri, you can add a pinch of red pepper flakes or a seeded and minced jalapeno for some added heat!
Serving Suggestions
This chimichurri sauce is a great way to elevate your favorite dishes:
- Drizzle over grilled venison steaks or skirt steak for a zesty finish.
- Serve alongside roasted sweet potatoes or other side dishes.
- Use as a marinade for smoked shrimp or smoked oysters.
- Incorporate into your meal prep by adding to grain bowls or salads.
Storage Tips
- Refrigeration: Store the chimichurri in an airtight container in the refrigerator for up to 3 weeks.
- Freezing: For longer storage, pour the sauce into ice cube trays and freeze. Once solid, transfer the cubes to a freezer-safe bag or container. Thaw as needed.
Variations & Tips
- Herb Substitutions: Feel free to experiment with different fresh herbs like cilantro or mint for unique flavor profiles.
- Texture Preferences: For a chunkier sauce, pulse the ingredients less in the food processor. For a smoother consistency, blend longer.
- Heat Level: Adjust the amount of red pepper flakes to suit your spice preference.
Looking for other sauces? These are some of my favorites:
Lastly, if you make this easy basil chimichurri recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
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.
1 thought on “FRESH BASIL CHIMICHURRI”
Delish!