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basil chimichurri recipe

Fresh Basil Chimichurri

Author: Larry White
This basil chimichurri recipe is one of my favorite easy dinners to whip up during the summer months. This green sauce has become a staple in my kitchen because of the annual overabundance of fresh basil leaves in my garden.
5 from 8 votes

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Servings: 1.25 Cups
Prep Time: 15 minutes
Course: Sauce
Cuisine: Latin American

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

FREEZING INSTRUCTIONS:
  1. 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.
  2. 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

Calories: 923kcal | Carbohydrates: 20g | Protein: 4g | Fat: 95g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 65g | Sodium: 2096mg | Potassium: 429mg | Fiber: 9g | Sugar: 1g | Vitamin A: 2322IU | Vitamin C: 10mg | Calcium: 400mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Chimichurri, Sauces for steaks
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!