Basil Chimichurri Sauce Recipe

by Jillian Leslie on

Chimichurri sauce brings a brightness to any sandwich, especially a homemade caprese!

It add that extra pop of flavor from the lemon juice and red wine vinegar. For those of you who don't know, chimichurri is an Argentinian marinade made from parsley, garlic, olive oil, red pepper, and red wine vinegar (we added basil to tie it in with the caprese).



  • 1/2 cup fresh parsley chopped fine
  • 2 tablespoons basil chopped fine
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic finely minced or pressed
  • 1 teaspoon Red chili flakes
  • 1 teaspoons kosher salt (to taste)


Combine olive oil, parsley, basil, red wine vinegar, garlic, lime juice, and salt and pepper to taste in a bowl. Mix. If you can, let it sit an hour or two to let the flavors develop. If you are impatient, it is still good!



One large baguette cut into quarters 2 heirloom tomatoes (to make four sandwiches I used a large yellow and large red one; the gnarlier they look, the better!) 8 fresh basil leaves 8 slices of fresh buffalo mozzerella (I bought, which was delicious, at Whole Foods) Salt & pepper to taste


To build a Caprese sandwich, start by liberally spreading the chimichuri on the bottom half of the bread. Add two big slices of tomato, then two big slices of buffalo mozzerella. Finish it off with two big basil leaves and a dash of salt and pepper. Put the top on and... delicious! You will probably have enough tomato left over for at least a couple more sandwiches.

Here's how my four sandwiches turned out!

I wrapped them in parchment paper, tied them with bakers' twine, grabbed four peaches that taste like flowers and off we went to the park, not necessarily a long car ride, but a great afternoon with delicious food. :)


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