Basil chimichurri is a vibrant twist on the classic Argentinian sauce, replacing parsley with fresh basil for a bold, aromatic spin. This recipe brings out the sweet, peppery notes of basil and pairs beautifully with grilled meats, roasted vegetables, or even fresh salads. In this article, you’ll discover how basil transforms chimichurri, what makes this sauce so irresistible, and how to prepare it perfectly. I’ll also share personal memories and practical tips straight from my New York kitchen. Whether you’re a seasoned cook or a beginner, this guide will help you master basil chimichurri and elevate your meals with ease.
Table of Contents
Can you make chimichurri with basil?
A family memory of basil in chimichurri
When I first moved from Naples to New York, I missed the scent of fresh basil from my mother’s garden. One night, while prepping steak for friends, I realized I had no parsley. I remembered how my mother improvised in the kitchen, turning limitations into something new. So, I grabbed a bunch of basil, chopped it finely, and blended it with garlic, olive oil, and vinegar—just like traditional chimichurri. The result was shockingly good: bright, herbaceous, and smoother than the parsley version. From that moment, basil chimichurri became a staple in my kitchen, adding a personal touch to grilled meats like my Cote de Boeuf rib steak.
Why basil works in chimichurri
Classic chimichurri relies on flat-leaf parsley for its fresh, grassy bite. But basil brings sweetness, a subtle peppery warmth, and an unmistakable aroma. Unlike parsley, basil’s soft leaves blend into a creamy texture, creating a sauce that clings beautifully to steak or vegetables. Basil chimichurri also balances acidity from white vinegar with the smooth richness of extra-virgin olive oil. This variation still honors the spirit of chimichurri—an uncooked sauce bursting with bold herbs, garlic, vinegar, and oil—while offering a unique flavor twist that’s perfect for those who love Mediterranean herbs.
Can you substitute basil for parsley in chimichurri?
Basil as a flavorful alternative
Absolutely! You can substitute basil for parsley in chimichurri without hesitation. Basil isn’t just a replacement; it transforms the sauce into something new and exciting. When I first experimented with basil, I worried it might overpower the chimichurri. Instead, it added a mellow, sweet note that balanced the sauce beautifully. Using basil gives chimichurri a more Mediterranean feel, reminiscent of dishes like my Shopska salad, where fresh herbs shine. The basil version pairs especially well with grilled meats, roasted vegetables, or even as a drizzle over eggs or sandwiches.
Adjusting the recipe for basil’s delicate flavor
Basil is more tender and delicate than parsley, which means it blends quickly into a smooth sauce. Because basil can bruise easily and turn bitter if over-processed, pulse it gently in a blender or food processor until you get a bright green mixture. Adding a tablespoon of fresh oregano (or half a teaspoon dried) deepens the herbal complexity without overshadowing basil’s unique character. Remember to use high-quality extra-virgin olive oil, as its fruity notes complement basil perfectly. A pinch of chili flakes adds a subtle kick, but you can skip them if you prefer a milder sauce. Don’t forget to taste and adjust with salt and black pepper.
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Basil Chimichurri
- Total Time: 5 minutes
- Yield: ¾ cup 1x
Description
Basil chimichurri is a sweet, herbaceous twist on classic Argentinian sauce. Perfect for grilled meats, roasted veggies, or sandwiches.
Ingredients
1 cup basil (30g/1oz per cup)
1 tablespoon fresh oregano or ½ tsp dried oregano
1 clove garlic
¼ cup extra-virgin olive oil (60g)
2 tablespoons white vinegar (30g)
Pinch chili flakes (optional)
Salt flakes and black pepper
Instructions
1. Add all the ingredients to a blender or food processor.
2. Pulse until smooth and bright green.
Notes
Taste and adjust seasoning as needed. Store in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Blending
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 55
- Sugar: 0g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: basil chimichurri, chimichurri sauce
What is chimichurri sauce made of?
Traditional chimichurri basics
Classic chimichurri hails from Argentina and Uruguay, famous for pairing with grilled meats. The traditional recipe uses flat-leaf parsley, garlic, white vinegar, extra-virgin olive oil, and a pinch of red pepper flakes. Some versions include fresh oregano for extra depth. This uncooked sauce bursts with fresh, tangy, and garlicky flavors, cutting through the richness of fatty cuts of beef or lamb. The magic of chimichurri is its simplicity—no cooking required, just chopping or blending herbs and whisking them with oil and vinegar to create a vibrant, pourable sauce.
How basil chimichurri differs from the classic
In basil chimichurri, parsley is replaced with fresh basil, bringing sweet, peppery, and slightly minty undertones. Garlic, white vinegar, and olive oil stay the same, maintaining the core chimichurri identity. This version creates a sauce with a smoother, creamier texture and a unique brightness. Adding oregano complements the basil, giving complexity without overpowering it. Here’s a quick look at the difference in ingredients between classic and basil chimichurri in the table below:
| Classic Chimichurri | Basil Chimichurri |
|---|---|
| Flat-leaf parsley | Fresh basil |
| Fresh oregano (optional) | Fresh or dried oregano |
| Garlic, white vinegar, olive oil | Same as classic |
What herbs go in chimichurri?
Traditional herbs in classic chimichurri
Traditional chimichurri starts with flat-leaf parsley as the star herb, giving the sauce its vibrant green color and fresh, grassy flavor. Fresh oregano often joins the mix, adding earthy, slightly bitter notes that pair perfectly with grilled meats. These two herbs form the backbone of classic chimichurri, with garlic providing pungency and depth. While some recipes use cilantro or mint, purists stick to parsley and oregano for authentic flavor. The herbs are finely chopped or quickly pulsed in a blender with vinegar, olive oil, and seasonings to create the signature texture—chunky yet pourable.
Basil as a bold herbal twist
In basil chimichurri, fresh basil takes center stage, replacing parsley with a sweeter, more aromatic profile. Oregano remains an essential supporting herb, offering complexity and balance. This combination creates a bright, herbaceous sauce that feels both familiar and refreshingly different. You can even mix basil and parsley for a hybrid chimichurri if you’re feeling adventurous. Whether you’re slathering it over grilled ribeye or spooning it onto roasted vegetables, basil chimichurri brings a burst of garden-fresh flavor that complements rich or smoky dishes. Don’t forget to pair it with creamy condiments like my easy keto mayonnaise to round out your meal.
Frequently Asked Questions
Can you make chimichurri with basil?
Yes! Basil is a fantastic twist on classic chimichurri. Its sweet, peppery notes add unique depth, making basil chimichurri bright, smooth, and perfect for pairing with grilled meats, veggies, or sandwiches.
Can you substitute basil for parsley in chimichurri?
You can absolutely substitute basil for parsley in chimichurri. Basil transforms the sauce with a sweeter, more aromatic profile while still maintaining the classic tangy, garlicky flavor that defines chimichurri.
What is chimichurri sauce made of?
Classic chimichurri combines parsley, oregano, garlic, white vinegar, olive oil, and chili flakes. Basil chimichurri keeps the same foundation but swaps parsley for basil, offering a smoother, richer flavor.
What herbs go in chimichurri?
Traditional chimichurri uses parsley and oregano. Basil chimichurri replaces parsley with fresh basil and still uses oregano for complexity. Some variations include cilantro or mint, but parsley and basil are the stars in their respective versions.
Conclusion
Basil chimichurri is a fresh, flavorful take on an Argentinian classic, perfect for adding a vibrant touch to your meals. By swapping parsley for basil, you create a sauce with sweet, aromatic notes that complement everything from grilled steaks to roasted vegetables. Remember, the secret to great chimichurri is balancing acidity, herbs, and good olive oil. Whether you stick to tradition or experiment with your favorite herbs, chimichurri is a versatile sauce that belongs in every kitchen. From my mother’s table in Naples to my cozy New York kitchen, I hope this basil chimichurri recipe brings joy, creativity, and delicious memories to your cooking.
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