You will be amazed at how DELICIOUS this basil chimichurri sauce is. While it's the perfect condiment for steak (so long HP sauce), it's so good you'll want to drizzle it over everything!
If you like this, you'll also love my smashburger sauce - perfect for burgers and more.
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This green sauce is my new favorite recipe for the summer grilling season. It makes the perfect steak sauce or dipping sauce for shrimp skewers. It's also delicious with shrimp burritos, pellet grill steak kabobs, and air fryer steak.
It's a cross between the traditional Argentine-style herb sauce and the spicy Mexican chimichurri (my family does not like cilantro). You can even amp up the flavor by using basil infused olive oil.
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Ingredients You'll Need:
- Fresh basil leaves - the star ingredient. I used Thai Basil, but you can use any type of fresh basil.
- Fresh oregano leaves - oregano complements the basil perfectly.
- Garlic - adds just the right amount of garlic flavor without being overpowering.
- Jalapeno pepper - I used a small jalapeno pepper for a touch of heat. You can use the seeds for extra spice or omit them for a milder sauce.
- Red wine vinegar - adds a bit of tanginess to balance flavors.
- Olive oil - you can't have chimichurri sauce without olive oil!
- Red pepper flakes - for a tiny bit of spice. It can be increased or decreased.
How to Make Basil Chimichurri Sauce
Making this basil chimichurri recipe is easy and only requires a few simple steps! For the full recipe, including precise measurements and ingredients, see the recipe card below. Here's a step-by-step guide:
- Prepare Ingredients. Remove fresh basil and oregano leaves from the stems. Rinse with water and dry well with a paper towel.
- Blend. Add basil, oregano, garlic, and whole jalapeño pepper to the bowl of a food processor or blender. Pulse until coarsely chopped. Add olive oil, red wine vinegar, sea salt, black pepper, and red pepper flakes. Pulse a few more times to combine. Tip: You want the sauce to have a coarse texture, not be a smooth paste.
- Serve. And that's it! Pour the chimichurri sauce into a small serving bowl and pop it in the refrigerator for 30 minutes before serving to let the flavors meld.
How to Use Chimichurri Basil Sauce
- Smoked or Grilled Meat: Serve over grilled steak, smoked chicken breast, or fish right off the grill.
- Vegetables: Toss with roasted veggies or drizzle over grilled corn.
- Sandwiches: Spread on sandwiches or wraps instead of mayo.
- Pasta: Toss with cooked pasta for a quick sauce.
Variations
- Spicy. Add more jalapeño or red chili pepper for an extra spicy kick. Taste it and add more if you like.
- Citrus. Add some lemon zest or a splash of lemon juice for a citrusy flavor.
- Marinade. This sauce makes the most delicious venison backstrap marinade. Try it and see!
Tips for the Best Basil Chimichurri Sauce
- Always use fresh herbs. It just won't work with dried.
- Adjust the spice level by increasing or decreasing (or omitting) the jalapeno pepper and red pepper flakes.
- Don't overblend the sauce - pulse just enough to combine the ingredients without making the sauce too smooth.
- Let the sauce sit for at least 30 minutes before using to enhance the flavor.
Storage and Freezing
Storage: Store leftover chimichurri sauce in an airtight container in the refrigerator for up to a week.
Freezing: You can also freeze sauce in ice cube trays. Once frozen, transfer the cubes to a gallon freezer bag or container for easy access. Thaw at room temperature or in the refrigerator before using.
Recipe FAQs
Traditional chimichurri sauce usually contains fresh parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Variations may include cilantro, oregano, jalapeno, or green onions.
Argentinian chimichurri is made with fresh parsley and oregano, while Mexican chimichurri uses fresh cilantro and jalapeños to spice it up.
More Fresh Basil Recipes You'll Love
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Printable Recipe
Fresh Basil Chimichurri Sauce
Ingredients
- 1 cup fresh basil leaves packed
- ¼ cup fresh oregano leaves packed
- 4 cloves garlic peeled
- 1 small jalapeno pepper
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
Instructions
- Remove basil and oregano leaves from their stems, rinse under water, and pat dry with a paper towel.
- In a food processor or blender, combine basil, oregano, garlic, and a whole jalapeño pepper. Pulse until coarsely chopped. Add olive oil, red wine vinegar, sea salt, black pepper, and red pepper flakes. Pulse a few more times to blend. (The sauce should have a coarse texture, not a smooth paste.)
- Transfer the chimichurri sauce to a small bowl and refrigerate for 30 minutes to let the flavors meld before serving.
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Notes
- Add more or less jalapeño and red pepper flakes to increase or decrease the spiciness.
- Pulse the ingredients less for a chunkier texture or more for a smoother texture.
- The longer the chimichurri sits in the fridge the more flavorful it will become.
- Store the chimichurri in an airtight container in the refrigerator for up to 1 week.
- This sauce isn't just for steak - try it on grilled vegetables, roasted potatoes, or as a salad dressing.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Genevieve says
Chimichurri sauce is so good and I love that you used fresh basil for this recipe!
Juyali says
Loved the Italian twist on the classic chimichurri with this Fresh Basil Chimichurri Sauce! It was awesome to use basil from my garden, and it tasted so good. Thanks for the creative recipe. Delicious! 😊
Nora says
Perfect basil chimichurri sauce! Used it for steak as recommended! So good!
Elizabeth Elizabeth says
I actually drizzled this over potatoes and it was *so* good. Loved the mix of basil and oregano.