Ingredients for Basil Chimichurri
- 1 cup fresh basil leaves, packed
- 1 cup fresh flat leaf parsley, packed
- ½ teaspoon dried oregano
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, peeled
- ½ teaspoon red pepper flakes (or to taste)
- ¼ teaspoon coarse salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
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How to Make Basil Chimichurri
- Combine all ingredients in a food processor or blender.
- Blend until finely chopped but still slightly textured; do not puree completely.
- Taste and adjust seasoning as needed, adding more salt, pepper, or red pepper flakes to your preference.
- Transfer the chimichurri to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. This will also help the herbs release their oils.
- Serve chilled or at room temperature as a delicious condiment for grilled meats, fish, vegetables, or even eggs!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
18g
Carbs
1g
