Mint Chimichurri Recipe
A vibrant and fresh Mint Chimichurri sauce that combines fresh mint, parsley, garlic, and red wine vinegar, blended with olive oil and a touch of spice. Perfect as a zesty condiment to brighten grilled meats, vegetables, or as a dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Sauce
- Method: No-Cook
- Cuisine: Argentinian-inspired
- Diet: Gluten Free
Ingredients
Herbs
- 1 cup (loosely packed) fresh mint leaves
- ½ cup (loosely packed) fresh flat-leaf parsley
Other Ingredients
- 2 garlic cloves (roughly chopped)
- 1 tablespoon red wine vinegar (or sherry vinegar)
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional)
- ½ cup extra-virgin olive oil
- Ground black pepper (to taste)
Instructions
- Chop the herbs: Finely chop the fresh mint and flat-leaf parsley by hand to achieve the best texture and release their fresh, aromatic flavors.
- Mix the base: Transfer the chopped herbs to a medium bowl. Add the roughly chopped garlic cloves, red wine vinegar, kosher salt, and optional red pepper flakes. Stir to combine all the ingredients evenly.
- Add the olive oil: Slowly pour in the extra-virgin olive oil while stirring to create a loose, spoonable sauce consistency that coats the herbs beautifully.
- Season and rest: Add ground black pepper to taste. Let the mint chimichurri rest for 10 to 15 minutes at room temperature to allow the flavors to meld and intensify before serving.
Notes
- For a smoother sauce, you can pulse the mixture briefly in a food processor, but hand chopping preserves a lovely texture.
- This chimichurri pairs excellently with grilled lamb, chicken, fish, or roasted vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before using.
- Adjust the amount of red pepper flakes depending on your preferred spice level.
Find it online: https://justsosavory.com/mint-chimichurri-recipe/
