This mint chimichurri is a wonderful sauce to add a fresh, cooling touch to grilled or roasted meats, especially lamb!
Why You’ll Love This Mint Chimichurri
Classic chimichurri will always have my heart, especially with a good grilled steak. But whenever I’m cooking lamb, I always prefer something minty instead. That fresh, cooling flavor cuts right through the richness of the meat in the best way possible. It might be the New Zealander in me talking, but lamb and mint just belong together. If you’ve tried my grilled lamb chops with mint apple sauce, you’ll know what I mean! But here’s what I love about this mint chimichurri sauce specifically:
- It takes just 10 minutes. A quick chop, stir, and you’re done.
- It stores beautifully. I actually prefer making it ahead of time so the flavors have a chance to meld together. Trust me, it only gets better as it sits.
- It’s incredibly versatile. Lamb meatballs and rack of lamb are obvious favorites, but this sauce shines well beyond lamb. Scroll down for more serving ideas!
Mint Chimichurri Ingredients
- Fresh herbs: Mint and flat-leaf parsley give this sauce its fresh, vibrant base.
- Aromatics and seasoning: Garlic, salt, black pepper, and a pinch of red pepper flakes (optional) add depth and just a hint of heat.
- Olive oil and red wine vinegar: These bring everything together, adding richness and brightness.
Find the printable recipe with measurements below.
How To Make Mint Chimichurri
First, chop the herbs. Finely chop the mint and parsley by hand for the best texture. I find that a knife gives you more control here than a food processor (which can over-pulverize the herbs).
Second, mix the base. Add the chopped herbs to a bowl along with the garlic, red wine vinegar, salt, and red pepper flakes. Then, slowly drizzle in the olive oil, stirring as you go, until the sauce is loose and spoonable.
Lastly, season and rest. Add black pepper to taste, then let the chimichurri rest for 10 to 15 minutes before serving. This short rest makes a big difference in flavor.
Storage Tips
Store mint chimichurri in an airtight container in the fridge for up to one week. I recommend giving it a quick stir before serving, as the oil will naturally separate. For the best flavor, I usually let it sit at room temperature for 10 minutes before using!
How I Like To Use This Sauce
While mint chimichurri is a natural match for lamb, it’s actually very versatile and works with so many dishes. I love spooning it over grilled lamb chops, lamb meatballs, and rack of lamb, especially for holidays. But don’t stop there, this sauce is also amazing with grilled chicken, ribeye steak, or baked pork chops when I want something fresh to balance richer flavors.
For lighter options, try it drizzled over roasted vegetables like carrots, roasted potatoes, or roasted cauliflower, or tossed with grilled zucchini and eggplant. It’s also delicious with baked salmon or poached salmon!
More Homemade Sauces
- Tartar Sauce: Perfect with fish!
- Horseradish Sauce: A must-have with beefy mains.
- Marinara Sauce: Great with any Italian-themed dinner.
- Teriyaki Sauce: Completely authentic!
If you make this mint chimichurri recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Equipment
Ingredients
- 1 cup (loosely packed) fresh mint leaves
- ½ cup (loosely packed) fresh flat-leaf parsley
- 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 mint and parsley by hand for the best texture.
- Mix the base. Transfer the herbs to a bowl and add the garlic, vinegar, salt, and red pepper flakes.
- Add the olive oil. Slowly stir in the olive oil until the sauce is loose and spoonable.
- Season and rest. Add black pepper to taste. Let the mint chimichurri rest for 10 to 15 minutes to allow the flavors to meld, before serving.
Lisa’s Tips
- This recipe creates one cup of mint chimichurri sauce.
- Storage tip: Store in the fridge for up to one week. I recommend giving it a quick stir before serving, as the oil will naturally separate. For the best flavor, I usually let it sit at room temperature for 10 minutes before using!
Nutrition
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Behind The Scenes
While I often let people slide with store-bought options on sauces (heck, we’re all trying to save time), I do think this mint chimichurri is one that you absolutely need to make at home. There’s just no comparison to store-bought options when you’re using fresh herbs. And this mint version is SO aromatic and flavorful!
