Fresh Basil Chimichurri
This basil chimichurri recipe is one of my favorite easy dinners to whip up during the summer months. It's become a staple in my kitchen because of the abundance of fresh basil in my garden.
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
Calories: 855kcal | Carbohydrates: 20g | Protein: 4g | Fat: 88g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 63g | Sodium: 5817mg | Potassium: 430mg | Fiber: 9g | Sugar: 1g | Vitamin A: 2322IU | Vitamin C: 10mg | Calcium: 402mg | Iron: 9mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!