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: 855
- 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 it’s 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 a touch of 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 for 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 excellently with basil.
Fish sauce: Leave it out if you do not want it. You can sub in one or two anchovies in place of it. 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 makes it a great pairing for pork.
How To Make Basil Chimichurri
1. Heat the water until it just begins to steam. Add the 1 tablespoon of kosher salt to the water and stir until it has dissolved. Set aside to slightly cool.
2. In a separate bowl, place the minced garlic, basil, oregano, red pepper flakes, vinegar, fish sauce, and olive oil. Stir until fully incorporated.
3. Slowly stir in the salted water until you reach your desired thickness. Season to taste with ground black pepper.
Chef Tips & Troubleshooting
- Weigh the salt: Do not substitute 1 tablespoon of fine-grained salt here. Salt brands do not measure the same by volume. I recommend using a scale and limiting salt to a maximum of 16 grams, no matter the salt brand.
- Salt sensitivities: 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: Chimichurri is better with a little texture. If you use a food processor, pulse carefully. If you puree, the herbs and garlic will release their natural moisture, making your sauce thinner.
- Taste after resting: The sauce’s flavor profile may change slightly after sitting in the fridge for a few hours. Taste it to see if you would like to adjust the seasoning.
- Use quality ingredients: Chimichurri will only be as good as the ingredients that go into it. Using top-shelf vinegar, fish sauce, and unbruised basil is key. Avoid using iodized salt, which will give your sauce a weird mineral flavor.
Basil Chimichurri FAQs
Can I use all basil in place of oregano in chimichurri?
Absolutely, but expect the flavors to be stronger and more floral.
Is basil chimichurri considered pesto?
No. Pesto is usually thicker and richer, often made with cheese and nuts. Basil chimichurri is looser, sharper, more acidic. It’s better as a finishing sauce for grilled meat, seafood, vegetables, and cheese.
What is the secret to good chimichurri?
Balancing the ratio of olive oil to vinegar and using the highest quality ingredients you have access to. Even if you have the perfect ratio, the chimichurri will still be subpar with low-grade ingredients.
What to serve with Basil Chimichurri
- Serving it on top of smoked shellfish like my fresh smoked oysters recipe or smoked shrimp. A much better serving accompaniment than cocktail sauce in the summer.
- Drench it on grilled vegetables or a freshly baked Mexican squash casserole.
- Drizzle it over crispy rice from the cast-iron pan or a creamy pasta dish.
- Use it as a dipping sauce for your favorite beef or venison steak.
- Double the recipe and use half of it as a marinade for venison, lamb, or beef.
- Use it as a dressing for pasta salads or sub in Thai basil and use it on my Thai steak salad.
More Related Recipes
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Fresh Basil Chimichurri
Ingredients
- 1 cup water
- 1 tablespoon coarse kosher salt (see notes on salt)
- 6 garlic cloves (minced)
- 1 1/2 cups packed fresh basil (finely minced)
- 1/2 cup fresh oregano (finely minced)
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
- 2 tablespoons rice wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon good-quality fish sauce (optional)
- black pepper (to taste)
- Kosher salt (to taste if needed)
Instructions
- Add the water and coarse kosher salt to a pot. Heat over medium heat just until the water starts to steam. Remove from the heat and stir until the salt has dissolved. Set aside to cool.You can also heat the water in the microwave for about 1 to 2 minutes instead of using the stove.
- To a large non-reactive bowl, add the garlic, basil, oregano, red pepper flakes, olive oil, vinegar, and fish sauce. Mix until fully incorporated.
- Slowly whisk in the cooled salt water until you reach your desired thickness.
- Season to taste with ground black pepper as needed.
- For best results, cover and refrigerate for at least 1 hour before serving.
NOTES
- Important note on salt: Do not replace the coarse kosher salt with an equal volume of another salt. If you can’t use coarse kosher salt, either weigh your salt to 16 grams or start off with 1 teaspoon. Then season to taste.
- For a smoother sauce: Pulse briefly in a food processor, but do not puree it into pesto.
- Rest in the fridge: Resting the sauce in the refrigerator overnight will give you a better-tasting sauce. Just check for seasoning before serving.
- For longer storage: Freeze the chimichurri in an ice cube tray. Once solid, transfer the cubes to a freezer-safe bag or airtight container. Thaw only what you need.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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Delish!