The great thing about having friends who love food as much as I do is that I can email or message them for advice and they can instantly inspire me (and sometimes save the day). I was chatting with Maris about needing something more for a dish I was working on (more on that on Monday) when she suggested that I make chimichurri to go with it. Ding, ding, ding!
Since I had a lovely bunch of fresh basil waiting to be used, it was only natural that I adapt the sauce to focus on this summery herb. Basil. Garlic. Olive oil. Red wine vinegar. Seasonings. You won’t ever mistake this sauce for pesto — it’s a whole different fresh and tangy take on basil.
Making chimichurri sauce is so incredibly easy. You just stuff everything into a mini food processor, whirl it around and it’s done and ready to use. This sauce is great with steak, chicken or even on rice with grilled onions, which is how I ate it. And it was good. So good. This would also be fantastic drizzled on fresh mozzarella and tomatoes as a different take on caprese salad.
What have you been making with basil lately?
Note: This recipe is adapted from Simply Recipes’ recipe for traditional chimichurri.
- 1 cup finely packed fresh basil leaves
- 3 cloves garlic, peeled
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp sea salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes
- Combine all ingredients in the bowl of a food processor (a mini food processor works great) and process until the basil pieces are small and even.
- Drizzle on chicken, steak or whatever you like.