Basil Chimichurri
An herby green sauce with basil, parsley, and oregano blended with garlic, red wine vinegar, and olive oil, then rested to deepen flavor.
Ingredients
Herb Mixture
- 1 cup fresh basil leaves packed, stems removed
- 1 cup fresh flat-leaf parsley leaves packed, stems removed
- 2 tablespoons fresh oregano leaves leaves only
- 3 garlic cloves peeled
Liquids & Seasonings
- 3 tablespoons red wine vinegar
- 0.5 cup extra virgin olive oil
- 0.25 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Preparation
- Combine basil, parsley, oregano, garlic, red pepper flakes, kosher salt, and black pepper in the bowl of a food processor. Pulse until the herbs are finely chopped.
- With the machine running, slowly drizzle in the red wine vinegar and extra virgin olive oil until the mixture is glossy and slightly chunky.
Finishing
- Transfer the chimichurri to a small bowl, cover, and let rest at room temperature for 20 minutes to allow flavors to meld.
Notes
Allow the chimichurri to rest at room temperature for optimal flavor melding.
Store leftovers in an airtight container in the refrigerator for up to 5 days, stirring before each use.
Nutrition
Serving: 60gCalories: 450kcalCarbohydrates: 3g
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