Mint Chimichurri
This mint chimichurri is the best sauce to add a fresh, cooling touch to grilled or roasted meats—especially lamb!
Servings: 6
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.
Notes
- 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
Calories: 168kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 201mg | Potassium: 77mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 765IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg