Uploaded July 2026 | Updated September 2026, 2 weeks ago
This fresh basil chimichurri is bright, garlicky, and packed with flavor. Ready in just 5 minutes, it's the perfect sauce for grilled meats, seafood, vegetables, and sandwiches.
►Full written recipe:
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
1 cup (25-30g) Fresh basil leaves, packed
3 garlic cloves, minced
1 teaspoon Dried oregano
1 teaspoon Salt
1/4 teaspoon Black pepper
1 small Red chili pepper, finely minced *or Red pepper flakes (see notes)
3 tablespoons (45ml) Red wine vinegar
1/3 cup + 1 tablespoon (95ml) Olive oil *se notes
Instructions:
Prepare the basil: Finely chop the basil leaves and transfer them to a medium bowl. Alternatively, pulse the basil a few times in a food processor until finely chopped, being careful not to puree it.
Add the seasonings: Add the minced garlic, dried oregano, salt, black pepper, and finely minced red chili pepper. Stir until evenly combined.
Add the liquids: Pour in the red wine vinegar and olive oil. Stir until well combined and evenly distributed.
Let it rest: Allow the chimichurri to sit for at least 15–30 minutes before serving. This gives the flavors time to meld and develop.
Taste and adjust: Taste the chimichurri and adjust the seasoning as needed. Add more salt, vinegar, or chili pepper to suit your taste.
Serve: Spoon over grilled meats, chicken, seafood, roasted vegetables, sandwiches, or serve as a dipping sauce with crusty bread.
This fresh basil chimichurri is bright, garlicky, and packed with flavor. Ready in just 5 minutes, it's the perfect sauce for grilled meats, seafood, vegetables, and sandwiches.
►Full written recipe:
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
1 cup (25-30g) Fresh basil leaves, packed
3 garlic cloves, minced
1 teaspoon Dried oregano
1 teaspoon Salt
1/4 teaspoon Black pepper
1 small Red chili pepper, finely minced *or Red pepper flakes (see notes)
3 tablespoons (45ml) Red wine vinegar
1/3 cup + 1 tablespoon (95ml) Olive oil *se notes
Instructions:
Prepare the basil: Finely chop the basil leaves and transfer them to a medium bowl. Alternatively, pulse the basil a few times in a food processor until finely chopped, being careful not to puree it.
Add the seasonings: Add the minced garlic, dried oregano, salt, black pepper, and finely minced red chili pepper. Stir until evenly combined.
Add the liquids: Pour in the red wine vinegar and olive oil. Stir until well combined and evenly distributed.
Let it rest: Allow the chimichurri to sit for at least 15–30 minutes before serving. This gives the flavors time to meld and develop.
Taste and adjust: Taste the chimichurri and adjust the seasoning as needed. Add more salt, vinegar, or chili pepper to suit your taste.
Serve: Spoon over grilled meats, chicken, seafood, roasted vegetables, sandwiches, or serve as a dipping sauce with crusty bread.
