Basil Chimichurri

A couple of days ago my dear friend AC showed up to Party on the Porch with a particularly thoughtful hostess gift: a gallon bag of gorgeous fresh basil.  I used some for garnish on some pasta the next day and I still had a ton left.  I certainly didn’t need more pesto, because I already had a bunch of that.  I was momentarily left pondering what to do with it.  I quickly realized the answer was Basil Chimichurri.

For the uninitiated, chimichurri is an uncooked herb sauce native to Argentina, and now enjoyed across Latin America and beyond–including fancy U.S. restaurants.  It’s closely related to Spanish salsa verde.  Traditional chimichurri is made primarily with chopped parsley and oil, and may include red chili peppers, oregano, garlic, vinegar or lemon juice.  It’s usually been served as a condiment for grilled beef, but now it’s also commonly served with poultry and seafood.

I’ve made chimichurri dozens of times, and I thought it could work with basil.  And it did!  I find that chimichurri, basil or regular, is at home on MUCH more than grilled meats.  Here’s what I did with this batch:

I brushed some on pan-roasted salmon.

I used some as a bread-dipping sauce.

I made a no-mayo potato salad with it.

I brushed some on pork ribs.

I used the dregs on a grilled tomato and cheese sandwich.

Basil Chimichurri certainly seems as versatile as traditional chimichurri, but do keep in mind that basil and parsley don’t have the same flavor profile.  Basil is a stronger flavor–it’s both sweeter and more peppery–and a little goes a long way.  Here are the sorts of things I’ve done with chimichurri before that should work beautifully with Basil Chimichurri:

I’ve put it on a  grilled burger with extra sharp cheddar.

I’ve whisked it into beaten eggs for an omelet.

I’ve served it as a condiment with Salt and Vinegar Roast Chicken.

I’ve drizzled it on fish tacos.

I’ve served it as a sauce for Roasted Cocktail Shrimp.

I’ve made compound butter with it.

I’ve spread it on crostini and topped it with thinly sliced beef or pork tenderloin.

I’ve stirred it into leftover white rice for a dressed-up side dish.

I’ve mixed it into sour cream for an emergency chip dip.

Basil Chimichurri (or any chimichurri) is incredibly easy to make.  All you do is fling everything into a food processor, and pulse it until it’s just a little bit chunky.  Basil Chimichurri lasts for about a week covered in the fridge, and it just gets better.  If needed you can freeze it for months.

EDIT:  I made another batch and right now I have ribs marinating in it and I’ll be adding it to potato salad tomorrow.  <smooches>

¡Buen provecho!

Print Recipe

Basil Chimichurri

Ingredients

• 1 ¾ cups fresh basil leaves
• ½ cup olive oil
• 2-3 cloves garlic, rough chopped
• ¼ cup red wine vinegar
• ½ t. red pepper flakes
• ½ t. salt
• ¼ t. black pepper

Instructions

• Put all ingredients in the food processor. Pulse until the sauce is well-blended, but still nicely textured. See photo.
• Use as a marinade or serve as a condiment for meats, seafood, egg dishes, etc.