Fresh Basil Chimichurri Sauce
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!
Servings: 6 servings
Calories: 172kcal
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.
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
Calories: 172kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 393mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 321IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
