Basil Chimichurri Sauce
This basil chimichurri sauce combines cilantro, basil, garlic and lemon for a quick 10 minute sauce that is a must have to season up your pasta, meats, tofu, or even veggies. A must try recipe made in one bowl with a spicy twist!
A Chimichurri That Actually Stands Out
This basil chimichurri sauce a perfect way to use up your left over basil and cilantro and season your dishes without putting too much effort!
My cashew pesto is my go to sometimes when I need to season pasta, but i found myself craving something tangy and more aromatic. That's where I found this recipe come in.
My recipe brings Tajin (chili, lime), and salt in one hit. It adds a tangy heat that cuts through the richness of olive oil without making the sauce overly spicy.
This is great to put on everything from vegan pizza to tofu pasta. I've drizzled it over zucchini corn fritters and spooned it onto vegan ricotta toast. It transforms simple dishes into something you'd pay restaurant prices for.
Ingredient Notes
Refer to the recipe card below for full measurements and instructions.
Fresh basil: Use ½ cup loosely packed. Basil oxidizes quickly once blended, so make this sauce close to when you plan to serve it.
Cilantro: I use ⅓ cup of cilantro and find it balances out the sweetness of the basil with a brighter, more herbaceous note. If you're one of those people who thinks cilantro tastes like soap, substitute parsley.
Garlic: I use 4 medium cloves for a pronounced garlic punch. If your cloves are small, add an extra one. Raw garlic mellows slightly when combined with the acid, but this sauce is meant to be bold.
Tajin seasoning: This is my secret ingredient. If you don't have tajin, you can make your own my mixing equal parts lime, chili and season with salt.
Apple cider vinegar: I tested this with red wine vinegar (traditional) and apple cider vinegar. Apple cider vinegar has a milder, slightly fruity acidity that pairs better with basil. Red wine vinegar works if that's what you have.
Olive oil: Use a good quality extra virgin olive oil here.
How to Make Basil Chimichurri
Step 1: Add everything to your food processor or food chopper. Combine the basil, cilantro, garlic cloves, lemon juice, apple cider vinegar, olive oil, salt, pepper, Tajin, and red chili flakes. No need to chop anything first if you're using a food processor.
Step 2: Blend until the herbs break down. Pulse a few times, then blend continuously until the sauce reaches your desired consistency. I prefer mine slightly chunky with visible herb flecks, but you can blend longer for a smoother sauce. A hand food processor works best, though a food chopper or immersion blender will do the job.
Step 3: Taste and adjust. Tajin already contains salt, so taste before adding more. If the sauce needs more brightness, add a squeeze of lemon. If you want more heat, add another pinch of chili flakes.
Store basil chimichurri in an airtight container in the refrigerator for up to 5 days.
Tips for the Best Results
Don't over-blend. Processing the herbs too long creates a paste-like texture and can make the basil taste bitter. Stop when you see small herb pieces throughout.
Make it fresh. Basil chimichurri tastes best within the first few hours. The vibrant green color dulls as the herbs oxidize, and the garlic flavor intensifies over time.
Bring to room temperature before serving. If you refrigerate the sauce, the olive oil will solidify. Let it sit at room temperature for 15-20 minutes and stir well before using.
Serving Suggestions
This chimichurri works best when you are finishing off your dish. Drizzle it over grilled vegetables, roasted cauliflower, or baked tofu. Spoon it onto grain bowls or use it as a dip for crusty bread.
I love it on spinach ricotta lasagna or a heavy creamy pasta like my one pot mushroom ricotta pasta. It also works as a spread for sandwiches or wraps when mixed with a spoonful of mayo.
For a complete meal, pair it with dishes from this gluten-free potluck roundup or serve alongside mushroom ricotta pasta.
FAQ
No. Dried basil lacks the aromatic oils that make this sauce special. Fresh basil is essential here. If you only have dried herbs, check out my vegan Italian dressing.
Substitute ⅛ teaspoon lime zest, a pinch of chili powder, and an extra pinch of salt.
Over-blending can release bitter compounds from the basil stems and leaves. Blend in short pulses and stop as soon as the herbs are broken down. Also check that your basil is fresh, as older basil can taste bitter.
Yes. Finely mince the herbs and garlic by hand, then whisk everything together in a bowl. The texture will be slightly chunkier.
Mildly. The Tajin and red chili flakes add warmth rather than intense heat. If you're sensitive to spice, you can skip the chili flakes.
More Quick Sauce and dressing Recipes
Equipment
- 1 food processor or hand processor
Ingredients
- ½ cup basil chopped
- ⅓ cup cilantro chopped
- 4 medium garlic cloves
- 1 ½ tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- ¼ cup olive oil
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon freshly cracked black pepper
- ⅛ teaspoon Tajín seasoning
- ⅛ teaspoon red chili flakes
Instructions
- Combine everything: Add ½ cup chopped basil, ⅓ cup chopped cilantro, 4 medium garlic cloves, 1 ½ tablespoons lemon juice, 1 tablespoon apple cider vinegar, ¼ cup olive oil, ⅛ teaspoon salt, ⅛ teaspoon freshly cracked black pepper, ⅛ teaspoon Tajín seasoning, and ⅛ teaspoon red chili flakes to a food processor.
- Blend: Blend until the herbs and garlic break down and the sauce comes together. A hand food processor works best here, but a food chopper or immersion blender will do the job.
- Taste and adjust: Taste and adjust salt as needed, keeping in mind the Tajín is already salted.
Notes
Nutrition
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