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Basil and chilli chimichurri

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegan
  • Vegetarian

Elevate your barbecue dishes with this quick basil and chilli chimichurri.


  • Makes1, 3/4 cup (185ml)
  • Prep time5 minutes
Basil and chilli chimichurri


  • 3/4 cup basil leaves
  • 1/2 cup mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • 2 tbs oregano leaves
  • 1 tbs rosemary leaves
  • 1 tsp dried chilli flakes
  • 2 garlic cloves, crushed
  • 1/2 tsp salt
  • 1/4 cup (60ml) olive oil or avocado oil
  • 2 tbs red wine vinegar or sherry vinegar

Nutritional information

Per TSP: Energy: 1759kJ/421 Cals (20%), Protein: 7g (14%), Fat: 32g (46%), Sat Fat: 8g (33%), Carb: 23g (7%), Sugar: 10g (11%), Dietary Fibre: 8g (27%), Sodium: 405mg (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the basil, mint, parsley, oregano, rosemary, chilli, garlic and salt in a mortar and pound with a pestle until well crushed. (Alternatively, place in a food processor and process until finely chopped.) Add the oil and vinegar and stir until well combined. Season.