If you love chimichurri but aren’t a fan of cilantro, this fresh and vibrant Basil Chimichurri is about to become your new favorite sauce. Made with fresh basil, parsley, garlic, olive oil, and red wine vinegar, this easy herb sauce is bright, garlicky, and packed with flavor.
This cilantro-free chimichurri has all the bold, zesty character of traditional chimichurri while bringing a slightly sweeter and softer flavor thanks to the basil. It’s perfect spooned over grilled steak, chicken, seafood, roasted vegetables, grain bowls, or even crusty bread.
The best part? It comes together in about 10 minutes with simple fresh ingredients.
Why You’ll Love This Basil Chimichurri
- Fresh and vibrant flavor
- Naturally gluten-free and dairy-free
- Cilantro-free for those who dislike cilantro
- Perfect for grilling season
- Easy to customize with more heat or acidity
- Ready in minutes
- Delicious as a marinade, sauce, or dip
What Is Chimichurri?
Chimichurri is a traditional Argentinian herb sauce typically made with parsley, garlic, olive oil, vinegar, and spices. It’s commonly served with grilled meats and vegetables.
This version swaps cilantro for basil while keeping parsley as the base herb so the sauce still tastes fresh and balanced instead of turning into pesto. The combination of basil and parsley creates a bright, herbaceous sauce with a slightly peppery finish.
Ingredient Notes
Fresh Basil
Fresh basil gives this chimichurri a slightly sweet and aromatic flavor that pairs beautifully with grilled foods.
Flat-Leaf Parsley
Parsley keeps the sauce grounded and fresh while balancing the basil.
Garlic
Fresh garlic adds the bold savory flavor chimichurri is known for.
Shallot
Shallot brings a mild onion flavor without overpowering the herbs.
Red Wine Vinegar
Adds brightness and acidity to balance the olive oil.
Extra Virgin Olive Oil
Use a good quality olive oil since it forms the base of the sauce.
Lemon Zest & Juice
Optional, but highly recommended for an extra fresh and lively finish.
Basil Chimichurri (Cilantro-Free)
Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring cups and spoons
- Citrus zester (optional)
Ingredients
- 1 cup fresh basil leaves, packed
- 1/2 cup fresh parsley, packed (flat-leaf preferred)
- 3–4 cloves garlic, minced
- 1 tablespoon shallot, minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon (optional)
- 1–2 teaspoons fresh lemon juice (optional)
Instructions
- Finely chop the basil and parsley by hand for the best texture, or pulse briefly in a food processor without over-blending.
- Add the herbs to a medium bowl along with the minced garlic and shallot.
- Stir in the red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- Slowly drizzle in the olive oil while stirring until the sauce reaches a loose, spoonable consistency.
- Mix in the lemon zest and lemon juice, if using. Taste and adjust seasoning, acidity, or heat as desired.
- Let the chimichurri rest for 15–20 minutes before serving to allow the flavors to meld.
Tips for the Best Chimichurri
- Hand chopping the herbs creates the best texture and prevents the sauce from becoming overly smooth.
- Don’t over-process the herbs if using a food processor.
- Let the sauce rest before serving so the flavors fully develop.
- Adjust the vinegar and lemon juice to your preferred acidity level.
- For extra heat, add additional red pepper flakes.
What to Serve with Basil Chimichurri
This versatile herb sauce pairs well with so many dishes.
Main Dishes
- Grilled steak
- Chicken thighs or Juicy Lemon Rosemary Grilled Chicken Recipe – Easy & Flavorful!
- Grilled shrimp or salmon
- Pork chops
- Flank steak tacos or Steakhouse Nachos with Pineapple Lime Flank Steak & Avocado Crema
Vegetables & Sides
- Roasted potatoes
- Grilled zucchini
- Charred corn
- Rice bowls
- Crispy smashed potatoes
Bread & Appetizers
- Crusty artisan bread
- Crostini
- Sandwich spreads
- Charcuterie boards
Storage Tips
Store basil chimichurri in an airtight container in the refrigerator for up to 4 days.
The olive oil may solidify slightly when chilled. Let the sauce sit at room temperature for a few minutes and stir before serving.
Frequently Asked Questions
Yes, but pulse carefully. Over-processing can make the sauce too smooth and pesto-like.
Yes. Freeze in small portions or ice cube trays for easy use later.
This recipe has mild heat from red pepper flakes, but you can easily adjust the spice level.
Chimichurri uses vinegar and typically contains no cheese or nuts, while pesto is made with Parmesan cheese and nuts like pine nuts.
You can, but keeping some parsley helps maintain the classic chimichurri flavor profile and balance.
More Recipes You May Love
- Avocado Crema
- Easy Citrus Herb Marinated Olives (Make-Ahead Mediterranean Appetizer)
- Black Bean Tacos
- Rosemary Asiago Two Bite Biscuits
- Spicy Margaritas
Final Thoughts
This Basil Chimichurri is fresh, bold, and incredibly versatile. Whether you’re spooning it over grilled steak, roasted vegetables, or sandwiches, it adds a bright burst of flavor to almost anything.
If you make this recipe, be sure to leave a comment and share how you served it!
Basil Chimichurri (Cilantro-Free)
Equipment
- Cutting board
- Sharp knife
- mixing bowl
- Measuring cups and spoons
- Citrus zester (optional)
Ingredients
- 1 cup fresh basil leaves packed
- 1/2 cup fresh parsley packed (flat-leaf preferred)
- 3 –4 cloves garlic minced
- 1 tablespoon shallot minced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes or to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon optional
- 1 –2 teaspoons fresh lemon juice optional
Instructions
- Finely chop the basil and parsley by hand for the best texture, or pulse briefly in a food processor without over-blending.
- Add the herbs to a medium bowl along with the minced garlic and shallot.
- Stir in the red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- Slowly drizzle in the olive oil while stirring until the sauce reaches a loose, spoonable consistency.
- Mix in the lemon zest and lemon juice, if using. Taste and adjust seasoning, acidity, or heat as desired.
- Let the chimichurri rest for 15–20 minutes before serving to allow the flavors to meld.
Notes
- Hand chopping gives the chimichurri a more traditional texture.
- Flat-leaf parsley offers the best flavor and freshness.
- Add extra olive oil if you prefer a thinner sauce.
- The lemon zest brightens the sauce without overpowering the herbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Wine & Drink Pairings for Basil Chimichurri
The fresh herbs, garlic, olive oil, and bright acidity in basil chimichurri pair beautifully with crisp wines, refreshing cocktails, and citrus-forward drinks. Whether you’re serving it with grilled steak, chicken, seafood, or vegetables, these pairings complement the sauce without overpowering it.
White Wine Pairings
Sauvignon Blanc
A crisp Sauvignon Blanc is one of the best pairings for chimichurri thanks to its bright acidity and herbaceous notes. The citrus flavors work especially well with the basil, parsley, and lemon in the sauce.
Pinot Grigio
Light and refreshing Pinot Grigio balances the garlic and olive oil while keeping the meal fresh and vibrant.
Albariño
This Spanish white wine has crisp acidity and subtle salinity that pairs wonderfully with grilled shrimp, chicken, or vegetables topped with chimichurri.
Red Wine Pairings
Malbec
A classic Argentinian pairing. Malbec’s bold fruit flavors and smooth finish are perfect with grilled steak and basil chimichurri.
Cabernet Sauvignon
Rich grilled meats paired with chimichurri work beautifully with a structured Cabernet Sauvignon.
Pinot Noir
If serving chimichurri with chicken, pork, or roasted vegetables, Pinot Noir offers a lighter red wine option with earthy notes that complement the herbs.
Cocktail Pairings
Spicy Margarita
The bright citrus and slight heat of a spicy margarita pair especially well with grilled meats and the garlicky herb flavors in chimichurri.
Cucumber Gin & Tonic
Refreshing cucumber and botanical gin complement the fresh basil and parsley beautifully.
Basil Lemonade Cocktail
A citrus-forward basil cocktail echoes the fresh herbal flavors in the sauce while adding a refreshing summer vibe.
Mojito
Mint, lime, and sparkling soda create a clean and refreshing pairing that balances rich grilled foods.
Non-Alcoholic Pairings
Sparkling Lemon Water
Simple sparkling water with fresh lemon keeps the palate refreshed between bites.
Iced Green Tea
Light herbal flavors in green tea pair nicely with the fresh herbs in the chimichurri.
Cucumber Lime Agua Fresca
Cool and refreshing with bright citrus flavors that complement grilled dishes beautifully.
Best Pairings by Main Dish
- Steak + Chimichurri: Malbec or Cabernet Sauvignon
- Chicken + Chimichurri: Sauvignon Blanc or Pinot Noir
- Seafood + Chimichurri: Albariño or Pinot Grigio
- Vegetables + Chimichurri: Sauvignon Blanc or a Gin & Tonic
- Grain Bowls + Chimichurri: Sparkling citrus drinks or Pinot Grigio
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