Why you’ll love this mint chimichurri
Chimichurri is a family favorite around here, we make this easy chimichurri sauce recipe all the time and my kids love it.
This mint version is equally delicious, and it pairs really well with lamb dishes of any kind, including my lamb barbacoa.
This recipe is a great for the cilantro haters out there. I have a little bit of listed in the recipe, but if you aren’t a fan, use a bit more mint in its place and it’s still delicious.
→ If you like this recipe, you should try these: romesco sauce / pistachio arugula pesto / dairy free pesto sauce
Ingredient notes:
- Mint
- Parsley – I typically use flat leaf parsley, but curly will work, too.
- Cilantro – This is an optional ingredient. I like to add just a little when I’m making lamb tacos, but I prefer to skip it for dishes like roasted rack of lamb. Feel free to skip this if you’re not a fan.
- Olive oil – Use extra virgin olive oil for this recipe because it has more flavor and will contribute to the taste of the sauce.
- Crushed red pepper flakes – Chimichurri is a spicy sauce, but I tend to dumb it down for my kids, and we usually use about 1 teaspoon of red pepper flakes. Adjust this to your liking.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
Chimichurri sauce is a herb sauce traditionally made to use on meat, as a sauce or a marinade. This Argentinian sauce is typically made with finely chopped parsley, olive oil, garlic and a touch of vinegar. The addition of cilantro is common, depending on what dishes are being prepared. For this recipe, I also added mint, to pair with my lamb tacos.
This recipe would be great with:
Mint Chimichurri
Ingredients
- 1 cup fresh parsley
- 1 cup fresh mint
- ½ cup fresh cilantro leaves
- 1 clove garlic
- 2 tablespoons champagne vinegar, or red wine vinegar
- 1 teaspoon salt
- ½ – 1 teaspoon crushed red pepper flakes
- ½ cup olive oil
Instructions
- Make the sauce. Place the ingredients in the bowl of a food process and pulse until almost smooth. Adjust seasoning with salt, to taste.
- Store and serve. Transfer to an airtight container and refrigerate until ready to use. Before serving, let the chimichurri come to room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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