Mint Chimichurri Recipe
A classic chimichurri with a mint twist, this play on the traditional Argentinean herb sauce comes together in about 5 minutes with everyday ingredients. It complements beautifully with any lamb, seafood, and veggie dishes.
Servings: 4 servings
Ingredients
- 1 cup fresh mint leaves finely chopped
- 1 cup fresh parsley leaves finely chopped
- 1 small red chili pepper deseeded and chopped, or ½ teaspoon red pepper flakes
- 3 garlic cloves minced
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup extra virgin olive oil
Instructions
- Place 1 cup of finely chopped fresh mint leaves, 1 cup of finely chopped fresh parsley leaves, 1 chopped small red chili pepper, 3 minced garlic cloves, 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ⅓ cup extra virgin olive oil in a medium-sized bowl.
- Mix to combine, taste for seasoning, and add more if necessary before serving.
Notes
- Yields: This recipe makes ~ 2/3 cups of mint chimichurri sauce that is ideal for 4-6 servings.
- Using a food processor: While I chopped the herbs by hand, you can certainly use a food processor if you want to make it quicker.
- Storage: You can store it in an airtight container for up to 4 days. The green color of the chimichurri gets darker as it sits, which is normal.
- Freezing: Place it in ice cubes and freeze overnight. Store the frozen cubes in an airtight container in individual portions.
Nutrition
Calories: 177kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 304mg | Potassium: 161mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1742IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 2mg
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