Every year I plant a basil plant…and this year…wow…it looks amazing! It must really have liked all of those 100+ deg days we had because it’s turned into a little basil bush! I’ve certainly made my share of pesto. But to shake things up a bit I went looking for another basil sauce recipe. Why didn’t I think of chimichurri before…? It’s fabulous on any protein…and so easy!
Ingredients
- 1-1/2 c basil leaves
- 1/4 c Italian parsley leaves
- 1/4 red onion, chopped
- 1/4 c olive oil
- 2 T red wine vinegar
- 2 T lemon juice
- 2 cloves garlic, finely chopped
- 1/2 t salt
- Pinch of crushed red pepper flakes
Add basil & parsley, red onion, garlic, red wine vinegar, lemon juice & red pepper flakes to a food processor or blender.
Pulse several times to finely chop the herbs, scraping down the sides.
Drizzle in the olive oil & process on medium to medium-high speed until a thick sauce forms. If you prefer a thinner sauce, add a bit more olive oil.
Serve with any protein. This is particularly good in scrambled eggs as well!