This basil chimichurri sauce is a fresh and vibrant twist on traditional Argentine chimichurri. It’s packed with bold flavor while staying light and nutritious. This spicy, low-calorie chimichurri tastes delicious drizzled over grilled chicken, fish, vegetables, or grain bowls.
Why you’ll love this recipe
- Ready in just 5 minutes.
- Uses simple everyday ingredients like my roasted pepper chimichurri.
- Packed with fresh herb flavor.
- Lower in calories than traditional chimichurri.
- Naturally vegan and gluten-free.
- Rich in antioxidants from basil, parsley, and garlic.
- A delicious way to add flavor to simple protein like baked chicken breasts or crunchy almond crusted salmon.
- Works great as a sauce, dip, dressing, or marinade.
- Great for meal prep.
- Pairs well with chicken, seafood, vegetables, and grains.
What I use instead of excess oil
I love olive oil, but a little goes a long way. Since it’s calorie-dense, I prefer to let fresh herbs, garlic, lemon, and chili bring most of the flavor. (Source)
My secret is blending the garlic until creamy, so I can use less oil without losing that rich, satisfying texture.
Ingredients and substitutions
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
- Herbs: I’ve used fresh basil and flat leaf parsley. You can use both or if you have only one of the herbs, use double the quantity
- Chillies: Fresh Thai red chillies are super hot! If you’re not a spice person, you can replace them with red pepper flakes or entirely skip it.
- Lemon juice (personal preference): Red wine vinegar can also be used instead.
How to make spicy chimichurri with basil
Roughly chop the herbs. Finely chop the garlic and chili.
Blend the garlic, chili, salt, pepper, lemon juice and olive oil in a small blender until you get a coarse mixture.
Add basil and parsley and pulse quickly for a few seconds.
Pulse again if the herbs are not broken down yet. You want a chunky texture, but the mixture should be homogenous.
Serve the low-calorie basil chimichurri with your favorite protein.
Storage and making ahead tips
Storage: This basil chimichurri will keep in the fridge for 2 to 3 days. You can make this dip in advance and store it in an airtight container.
Making ahead: If you want to make ahead and store for more than 4 days, you can freeze it as soon as you blend it. It keeps in the freezer for about 2 months if stored properly in an airtight container. Defrost overnight in the fridge when you’re ready to use.
What to pair with basil parsley chimichurri
- Baked cod with panko crumbs: spoon chimichurri over the baked fish for a fresh finish.
- Spicy baked fish with lemon, Dijon & garlic: the fresh herbs balance the spicy, tangy fish.
- Easy shrimp fritters: serve it as a bright dipping sauce.
- Healthy burger bowls with chicken patties: use chimichurri instead of the lemon-yogurt sauce for a lighter, punchier variation.
- Roasted potatoes & broccoli: drizzle over the vegetables just before serving.
More low-calorie sauce recipes
- Asian chili mango sauce
- Spicy harissa yogurt sauce
- Easy roasted garlic sauce
- Creamy tahini sauce with yogurt
- Mediterranean paprika feta dip
- Sweet and sour green mango chutney
Easy Basil Chimichurri Recipe
Ingredients
- 1 cup basil (packed)
- ½ cup parsley (packed)
- 6 cloves garlic
- 1 red chili (or ½ teaspoon red pepper flakes)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons lemon juice
- ¼ cup extra virgin olive oil
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
- Roughly chop the herbs. Finely chop the garlic and chili.
- Blend the garlic, chili, salt, pepper, lemon juice and olive oil in a small blender until you get a coarse mixture.
- Add basil and parsley and pulse quickly for a few seconds.
- Serve with your favorite protein.
Notes
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
HUNGRY FOR MORE? Join over 1000 home cooks like you who subscribe to my weekly newsletter to get all the latest recipes right in your inbox. Or follow me on your favorite social media: Facebook, Pinterest, Instagram, and YouTube. Thank you and happy cooking!
