Traditional Argentinian chimichurri calls for parsley, but my Zone 9 garden grows only basil and chili peppers. Spring is just around the corner, and this version is a great way to take advantage of easy-to-grow and abundant basil.
Basil chimichurri is delicious on steaks, roast beef, soup, and even bread.
- 2 tablespoons olive oil
- 2 cups packed fresh basil
- 3 cloves garlic smashed, peeled
- 1 seeded chili
- juice of half a lemon or more to taste
- salt + pepper
- Combine all ingredients in a food processor and chop until well combined, but not completely pureed.
- Taste the chimichurri - you want it to have a good balance of salt and tart - and add more lemon juice or salt if you need it.
- Refrigerate for a few hours or overnight to meld the flavors, or serve immediately with meats, soups, eggs, or whatever you fancy.
YIELD: About two cups - enough for four steaks or eight bowls of soup.