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.
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:
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.