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
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.