Easy Basil Chimichurri Sauce (Gluten-Free, Vegan)
Flavorful and herby, this easy 10-minute basil chimichurri sauce uses fresh basil instead of parsley, making it a vibrant twist on classic chimichurri that pairs perfectly with grilled meats, roasted vegetables, seafood, and even sandwiches. Versatile, bright and garlicky, this hugely popular sauce is also naturally gluten-free and vegan.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
A Twist on My Favorite Sauce
When I first moved to Argentina, I fell head over heels in love with the vibrantly herby sauce that is chimichurri.
Bursting with plenty of taste, I spread it indiscriminately it on everything, especially asado (grilled meat), but also on milanesas (breaded cutlets), on top of chorizo (por sausage), bondiola (pork shoulder) or pork tenderloin. I also love it in meat sandwiches, as chimichurri has the insane ability to make any meal a flavorful fiesta.
Ubiquitous in Argentine and Uruguayan cuisine, this herb-based sauce is traditionally made with parsley, garlic, oregano, red pepper flakes, olive oil, vinegar and salt.
Today, we’re giving this amazing fresh sauce a little twist by swapping out the parsley with fragrant basil, which adds a slightly sweeter and more aromatic flavor. You can say it’s a cross between regular chimichurri and basil pesto, both of which rank very high in my books.
Why You’ll Love this Recipe:
- Simple Ingredients: The handful of ingredients you’ll need to make this homemade chimichurri sauce are easily accessible at the local grocery store (nothing fancy required!).
- Very Easy to Make: All you need to do is chop, mix and let the sauce sit before enjoying. Ready in 10 minutes, this delicious chimichurri with basil is one sauce you’ll be making over and over!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this basil chimichurri sauce recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this easy basil chimichurri sauce recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Basil: I used Italian basil (sweet basil), but you can also use whichever basil you have on hand. For instance, use Thai basil for a slightly spicier flavor, or lemon basil for a more citrusy taste.
- Garlic: The pungent flavor of fresh garlic cloves is a key ingredient in this basil chimichurri, so definitely make sure to add this in. If you really love garlic like I do, you can use all 4 garlic cloves. If you don’t want such a strong garlic taste, 2 or 3 cloves will be fine.
- Dried Oregano: I used dried oregano for easy, but fresh oregano will work too. If using fresh, make sure to use 2 teaspoons fresh oregano leaves.
- Red Pepper Flakes: Red pepper flakes add color and a kick of heat, so definitely make sure to add it in.
- Red Wine Vinegar: I used red wine vinegar for acidity, but feel free to use white wine vinegar, regular white vinegar, apple cider vinegar or fresh lemon juice instead.
- Olive Oil: Since there are so few ingredients involved, I recommend using the best-quality extra virgin olive oil you can afford.
- Black Pepper: For best results, use freshly ground black pepper.
How to Make Basil Chimichurri Sauce:
Chop Basil: Finely chop the basil.
Combine Herbs & Spices:Â Combine the chopped fresh basil, minced garlic, dried oregano, red pepper flakes, salt, and pepper.
Add Vinegar & Oil: Pour in red wine vinegar and mix. Slowly drizzle in olive oil while stirring.
Let Sit Before Serving: Let the basil chimichurri sauce sit at least 20 minutes before serving (this is key for the flavors to blend together).
Dish by Dish Tips:
- Swap Basil for Other Herbs: I used sweet basil (Italian basil), but you can also use use Thai basil for a slightly spicier flavor, or lemon basil for a more citrusy taste. Alternatively, feel free to swap pu the basil for fresh parsley, or fresh cilantro if you prefer.
- What to Eat it With: My favorite ways to enjoy this absolutely flavorful sauce is slathered on barbecued meats, grilled chicken, fish, roasted veggies, as a marinade, a dip or a dressing. But honestly, you can enjoy it with everything! I mean seriously, anything savory.
- Storing: Place the homemade chimichurri in an airtight container or mason jar and store it in the refrigerator for up to 1 week.
Other Sauces/Dips You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Easy Basil Chimichurri Sauce (Gluten-Free, Vegan)
- Total Time: 10 minutes
- Yield: 1/2 cup chimichurri 1x
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Vegetarian
Description
Flavorful and herby, this easy 10-minute basil chimichurri sauce uses fresh basil instead of parsley, making it a vibrant twist on classic chimichurri that pairs perfectly with grilled meats, roasted vegetables, seafood, and even sandwiches. Versatile, bright and garlicky, this hugely popular sauce is also naturally gluten-free and vegan.
Ingredients
- 1 cup fresh basil, finely chopped
- 4 garlic cloves, finely minced
- 1/2 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 3 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Chop Basil: Finely chop the basil.
- Add Herbs & Spices: Add garlic, oregano, red pepper flakes, salt, and pepper.
- Add Vinegar: Pour in red wine vinegar and mix.
- Drizzle in Oil: Slowly drizzle in olive oil while stirring.
- Let Sit Before Serving: Let the basil chimichurri sauce sit at least 20 minutes before serving (this is key for the flavors to blend together).
Notes
Basil: I used Italian basil (sweet basil), but you can also use whichever basil you have on hand. For instance, use Thai basil for a slightly spicier flavor, or lemon basil for a more citrusy taste.
Garlic: The pungent flavor of fresh garlic cloves is a key ingredient in this basil chimichurri, so definitely make sure to add this in. If you really love garlic like I do, you can use all 4 garlic cloves. If you don’t want such a strong garlic taste, 2 or 3 cloves will be fine.
Dried Oregano: I used dried oregano for easy, but fresh oregano will work too. If using fresh, make sure to use 2 teaspoons fresh oregano leaves.
Red Pepper Flakes: Red pepper flakes add color and a kick of heat, so definitely make sure to add it in.
Red Wine Vinegar: I used red wine vinegar, but feel free to use white wine vinegar, regular white vinegar, or even apple cider vinegar instead.
Olive Oil: Since there are so few ingredients involved, I recommend using the best-quality extra virgin olive oil you can afford.
Black Pepper: For best results, use freshly ground black pepper.
- Prep Time: 10 mins
- Category: Sauces
- Cuisine: Latin American
