Description
A vibrant, no-cook basil chimichurri sauce that brightens rich proteins and adds a fresh pop to various dishes.
Ingredients
- 1 cup packed fresh basil leaves
- 1/2 cup packed fresh flat-leaf parsley leaves
- 3 large garlic cloves, peeled
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons red wine vinegar
- 1/2 to 3/4 cup extra-virgin olive oil
- Zest of 1/2 lemon (optional)
Instructions
- Wash and dry the basil and parsley thoroughly.
- Roughly chop the basil and parsley.
- Mince the garlic finely.
- Combine the chopped herbs, garlic, salt, pepper, and red pepper flakes in a medium bowl.
- Add the red wine vinegar and lemon zest if using.
- Slowly whisk in 1/2 cup olive oil until combined.
- Taste and adjust seasoning as needed.
- Let the chimichurri rest at room temperature for 20–30 minutes before serving.
- Pulse briefly in a food processor if used, to achieve a slightly chunky texture.
Notes
Chimichurri can be stored in an airtight container in the refrigerator for 4–5 days. The flavors improve after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian