FRESH BASIL CHIMICHURRI
Updated: Aug 26
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This fresh basil chimichurri is one my my favorite easy sauces to pour over grilled meats and vegetables. It was created out of frustration due to the fact that I planted way too much basil in my home garden like I do every Spring.
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!
CAN I USE A DIFFERENT BASIL?
Yes, this chimichurri works great with a few different basil varieties. My favorites are Thai holy basil, Genovese, lemon basil, greek and Tuscany. I wouldn't recommend using cinnamon basil due to its pungent flavor profile. If you're in the mood to try out a different herb, try adding in 1 teaspoon of chopped mint for the perfect lamb pairing.
STORING THE SAUCE
This sauce is best stored in your refrigerator. The chimichurri will last in the fridge for up to 3 weeks covered with a tight fitting lid. I recommend using a non-reactive food container like pyrex due to the fact the the sauce contains vinegar.
Looking for other recipes? 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.
BASIL CHIMICHURRI
Prep Time: 30 Minutes
Yield: 1 1/4 cups
Author: Larry White
INGREDIENTS
1 cup water
1 tablespoon 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
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.
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.
FREEZING INSTRUCTIONS
Can you freeze chimichurri? Yes! For easy access to smaller portions, you can freeze the sauce sauce in an ice cube trays until solid. Then transfer the frozen cubes over to an air tight container or 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 out at room temperature or by placing it in your refrigerator the night before you plan on using it.
