Fresh Basil Chimichurri Sauce (10-Minute Recipe)

Name: Fresh Basil Chimichurri Sauce (10-Minute Recipe)
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3/4 cup Ultra High Phenolic Extra Virgin Olive Oil; 2 cups Fresh basil leaves, packed; 1/2 cup Fresh flat-leaf parsley, packed; 4 cloves Garlic cloves, finely minced; 3 tablespoons Red wine vinegar; 1 tablespoon Fresh lemon juice; 2 tablespoons Red onion, finely minced; 1 teaspoon Dried oregano; 1/2 teaspoon Red pepper flakes; 3/4 teaspoon Kosher salt

Basil chimichurri is a fresh, garlicky herb sauce with a peppery kick, spooned over steak, chicken, fish, or roasted vegetables. It comes together raw in one bowl in about ten minutes, built on a generous pour of extra virgin olive oil. The oil does double duty here, carrying both the flavor and the polyphenols of a fresh bottle straight to the plate.

By Olivea Kitchen | Published July 20, 2026

Jump to Recipe

Prep 10 min

Cook 0 min

Total 10 min

Easy

Why We Love This Recipe

Basil chimichurri is built almost entirely from raw ingredients: fresh basil and parsley, raw garlic, a splash of red wine vinegar, and a generous pour of extra virgin olive oil. Because nothing is cooked, the herbs keep their bright aromatics and the oil arrives on your plate exactly as it left the bottle. That makes it a natural fit for the Mediterranean diet pattern, which leans on raw and finishing olive oil, fresh herbs, and garlic, and is rich in monounsaturated fats.

The oil is what carries this sauce, so it pays to reach for a good one. Ultra High Phenolic Extra Virgin Olive Oil is bold and peppery, and that peppery bite is the polyphenols you can taste, led by hydroxytyrosol. It is USDA Certified Organic and single-origin from Messinia, Greece, early harvest and cold-pressed within hours, then qNMR-verified by the University of Athens and developed with Harvard-trained cardiologists.

Those polyphenols are highest in a freshly opened bottle and fade with time, light, and heat, so a raw sauce like this one puts the most of them on your plate. Hydroxytyrosol is one of the most studied compounds in extra virgin olive oil, and you can read the research on olive-oil polyphenols for the background. As a raw, herb-and-oil sauce, basil chimichurri is an easy way to work a cornerstone fat of the Mediterranean diet into everyday meals.

View Nutrition Facts

Recipe Success Tips

Reach for your freshest, most peppery oil

Since the oil is raw here, its flavor and its polyphenols land directly on the plate. A recently opened bottle of bold, peppery extra virgin olive oil gives the sauce its backbone of flavor and the most of what makes good oil worth buying. A tired, oxidized oil tastes flat and dulls the whole sauce.

Chop by hand for the right texture

Chimichurri is a loose, spoonable sauce, not a smooth puree. Mince the herbs and garlic finely with a knife so you keep distinct flecks of green and a little bite. A food processor works in a pinch, but pulse gently so it does not turn into a paste.

Give it fifteen minutes to rest

Let the finished sauce sit at room temperature for about fifteen minutes before serving. The garlic mellows, the vinegar rounds out, and the basil perfumes the oil so every spoonful tastes fuller.

Balance the acid to taste

Vinegars vary in sharpness, so start with the amount listed and taste. Add a little more red wine vinegar or a squeeze of lemon if you want it brighter, or another pour of olive oil if it reads too tangy.

Loosen it for drizzling

For grilled steak or fish, stir in an extra tablespoon or two of olive oil so the sauce runs and coats. For a thicker spoon-over-vegetables texture, keep it as is.

Ingredients

servings

3/4 cup Ultra High Phenolic Extra Virgin Olive Oil
2 cups Fresh basil leaves, packed
1/2 cup Fresh flat-leaf parsley, packed
4 cloves Garlic cloves, finely minced
3 tablespoons Red wine vinegar
1 tablespoon Fresh lemon juice
2 tablespoons Red onion, finely minced
1 teaspoon Dried oregano
1/2 teaspoon Red pepper flakes
3/4 teaspoon Kosher salt

Kitchen Tools You'll Need

Sharp chef's knife

Cutting board

Medium mixing bowl

Whisk or fork

Microplane or garlic press

Measuring spoons and cups

How to Cook Fresh Basil Chimichurri Sauce (10-Minute Recipe)

Prep the herbs and aromatics

Wash and thoroughly dry the basil and parsley, then pick the leaves off the tougher stems.

Finely mince the basil, parsley, garlic, and red onion by hand and add them to a medium bowl.

Stir in the dried oregano, red pepper flakes, and kosher salt so the seasonings are evenly distributed through the herbs.

Build the sauce

Add the red wine vinegar and lemon juice to the herbs and stir to combine.

Pour in the Ultra High Phenolic Extra Virgin Olive Oil in a slow stream, whisking as you go. Its bold, peppery flavor is the base note of the whole sauce, so taste as you add and stop when it looks glossy and loose.

Stir until the sauce comes together into a spoonable, flecked green mixture.

Rest and finish

Let the chimichurri rest at room temperature for about fifteen minutes so the flavors meld and the garlic mellows.

Taste and adjust, adding a little more salt, vinegar, or a final drizzle of the Ultra High Phenolic olive oil for extra pepper and shine.

Spoon over grilled steak, chicken, fish, or roasted vegetables just before serving.

Recipe Notes

Choosing your olive oil

This sauce leans on the bold, peppery character of the Ultra High Phenolic oil. If you prefer a gentler, smoother finish, our High Phenolic Extra Virgin Olive Oil is the milder option and still brings plenty of flavor. It is also the bottle to reach for any time you want to warm the sauce or brush it onto something on the grill.

More chimichurri to try

If you like this version, compare it with the classic Argentine chimichurri made with parsley, or swap the basil for a bright cilantro chimichurri. For a full meal, spoon any of them over herb-marinated chimichurri chicken.

Storage

Keep the sauce in an airtight container in the refrigerator for up to four or five days. Smoothing a thin layer of olive oil over the top helps it hold its color. Bring it back to room temperature and stir before serving, since the oil firms up when chilled.

Nutrition Facts per Serving

Nutrition Facts

Serving size about 3 tablespoons (45 g)

Calories 370

% Daily Value*

Total Fat 41g53%

Saturated Fat 5.7g29%

Trans Fat 0g

Monounsaturated Fat 30g

Cholesterol 0mg0%

Sodium 375mg16%

Total Carbohydrate 1g0%

Dietary Fiber 0g0%

Total Sugars 0g

Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is basil chimichurri?

Basil chimichurri is a fresh, uncooked herb sauce, a basil-forward twist on the classic Argentine chimichurri. It blends chopped basil and parsley with garlic, red wine vinegar, red pepper flakes, and a generous amount of extra virgin olive oil into a loose, spoonable sauce for grilled meats, fish, and vegetables.

What does basil chimichurri taste like?

It is herbaceous and garlicky with a peppery kick from the olive oil and red pepper flakes, brightened by red wine vinegar and lemon. The basil makes it a little sweeter and rounder than a traditional parsley chimichurri, while still tasting fresh and green.

What do you eat basil chimichurri with?

Spoon it over grilled or seared steak, chicken, and fish, or use it on roasted and grilled vegetables like zucchini, potatoes, and eggplant. It also works as a marinade, a sandwich spread, or a drizzle over grain bowls and eggs.

What olive oil is best for basil chimichurri?

Because the oil is raw and unheated, use a fresh, flavorful extra virgin olive oil you would be happy tasting on its own. A bold, peppery high-phenolic oil gives the sauce depth and a little pleasant bite, while a milder oil keeps it softer and rounder. Avoid old or bland oil, which makes the sauce taste flat.

Can I make basil chimichurri in a food processor?

Yes. Add the herbs, garlic, onion, vinegar, lemon, and seasonings and pulse a few times, then stream in the olive oil. Pulse gently and briefly so it stays a textured sauce rather than turning into a smooth paste.

Is basil chimichurri the same as pesto?

No. Pesto is usually a thicker paste with cheese and nuts like pine nuts, often served on pasta. Chimichurri is a looser, vinegar-based sauce with garlic and herbs and no cheese or nuts, meant mainly as a topping for grilled foods.

How long does basil chimichurri last?

Stored in an airtight container in the refrigerator, it keeps for about four to five days. A thin layer of olive oil over the top helps preserve the green color. Let it come back to room temperature and stir before serving.

Can I freeze basil chimichurri?

You can, though the fresh herb flavor is best when it is freshly made. Freeze it in a small airtight container or in an ice cube tray for portioned amounts, then thaw in the refrigerator and stir well before using.

Is basil chimichurri healthy?

It is largely raw herbs, garlic, and extra virgin olive oil, which makes it a fit for the Mediterranean diet pattern and a source of monounsaturated fats and olive-oil polyphenols like hydroxytyrosol. Because it is uncooked and made with a fresh bottle of oil, more of those polyphenols reach the plate. It is a flavorful way to add good olive oil to a meal.