Basil Chimichurri Sauce
This basil chimichurri made with cilantro, basil, garlic and chili makes the perfect dressing or dip for your favorite dishes. Made in just 10 minutes, this recipe is easy to make in 1 bowl.
Servings 8 tablespoons (approx.)
Calories 64kcal
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
Garlic: 3 to 4 medium cloves. Add an extra clove if yours are on the small side. Tajín already carries salt, so taste before adding more.
Storage: Store in the fridge for up to 5 days.
using a food processor or food chopper works best for this recipe as it keeps the ingredients chunky.
Nutrition
Calories: 64kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Fiber: 0.1g