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This mint chimichurri is so good it'll have you scouring your pantry to find new dishes to use it on!
Made with ultra fresh ingredients, the mint packs a great punch of flavor alongside the fresh lemon juice, garlic and red pepper flakes (for that instrumental added spice!). You're going to love this!
In all seriousness, I first made this chimichurri as an alternative to mint jelly for these sous vide lamb chops and it was a total game changer. We fell in love.
And while it's not traditional like this Argentinian chimichurri, the same concept applies - fresh herbs and aromatics, lemon juice, vinegar and olive oil. It's really quite simple.
What is Chimichurri?
Chimichurri is a traditional sauce and condiment that originated in Argentina and Uruguay. It is traditonally made with chopped parsley, garlic, vinegar, oil, and red pepper flakes, although there are many variations like our cilantro chimichurri or this red chimichurri.
It's often used as a marinade for grilled meats, or as a topping for roasted vegetables, sandwiches, or even as a dipping sauce. It is known for its bright, tangy, and herbaceous flavor profile and is popular in South American cuisine.
Why This Recipe Works
- The mint adds the most amazing refreshing quality to this chimichurri - it's good with so many dishes!
- It's ultra easy to make, taking only 5 minutes to thro together.
- It's very forgiving - it's almost impossible to ruin this recipe.
- The flavors are bold and vibrant, great for mixing with grilled meats and veggies.
- Fresh herbs are packed full of vitamins and minerals.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Fresh mint and parsley are a must here - do not use dried herbs to try and make this dish.
While you can substitute most vinegars (don't use balsamic as it's too sweet), I find red wine vinegar has the best flavor and use it in all my chimichurris.
A good quality olive oil is absolutely imperative to use when making this. because it is olive oil heavy, you want the flavors to be awesome. I love California Olive ranch olive oils.
Red pepper flakes add just a touch of heat to the chimichurri which we absolutely love!
Step By Step Instructions
Place all the ingredients (except the olive oil) in a food processor and pulse until a paste forms (it's best to leave it a little chunky for texture).
Place in a bowl and stir in the olive oil. Serve at room temperature.
Expert Tips
- Process into a chunky paste for best results. You don't want it to be totally fine, but not overly chunky either - in between.
- Use good quality olive oil and red wine vinegar for the best results.
- Always use fresh herbs to make this recipe - dry will give you the same results.
- If you don't have a food processor, use a sharp knife to chop the ingredients finely.
Variations
- Substitute cilantro, basil, oregano or any fresh herb.
- Use more or less garlic/shallot for a more/less intense flavor.
- Add more crushed red pepper to make it spicier.
- Use orange juice instead of lemon for a sweet flavor
- Add sun dried tomatoes or even a couple olives to add a Mediterranean flair.
How to Use Mint Chimichurri
This chimichurri is soooo versatile, like I mentioned above. Here are some of our favorite ways as well as ideas on how to use it:
- Great with any lamb dish -
- Great on any grilled meat (sous vide picanha is amazing), chicken or pork.
- Roasted Frozen Broccoli, Sous Vide Carrots, or Air Fryer Broccoli
- Air Fryer Garlic bread, Air Fryer Baby Potatoes
- Sardine Pizza, Brazilian Pizza or any other pizza
- Leek & Mushrooms Tart
Frequently Asked Questions
Traditional chimichurri does not contain mint - it contains parsley, garlic, olive oil and red pepper.
Chimichurri is typically made with fresh parsley, vinegar, olive oil, and garlic. There are many newer (non-traditional) variations that include citrus juice, crushed red peppers and different types of fresh herbs.
Chimichurri goes especially well with grilled meats and vegetables. It can also be used on bread, pizzas, seafood and pasta dishes to freshen them up with a pop of flavor.
While they are both made with fresh herbs, olive oil and garlic, they have very different flavor. The addition of pine nuts and Parmesan cheese, as well as the use of basil, in pesto adds a nutty flavor that goes very well in pasta sauce. Chimichurri has more of a tang from the vinegar and lemon juice and can have a touch of heat as well.
Storage Instructions
You can keep any leftovers stored in a covered container in the fridge for up to 5 days. Let it sit at room temperature for 30-60 minutes before using to allow the olive oil to liquify before serving.
Mint chimichurri can also be frozen for up to 6 months. Thaw overnight in the fridge then let it sit at room temperature for the olive oil to liquify,
Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!
Mint Chimichurri
Ingredients
- 1 cup fresh mint packed
- 1 cup fresh parsley packed
- 3 garlic cloves
- 1 shallot
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 6 tablespoons olive oil
Instructions
- Place all the ingredients (except the olive oil) in a food processor and pulse until a paste forms (it's best to leave it a little chunky for texture).
- Place in a bowl and stir in the olive oil. Serve at room temperature.
Expert Tips:
- Process into a chunky paste for best results. You don't want it to be totally fine, but not overly chunky either - in between.
- Use good quality olive oil and red wine vinegar for the best results.
- Always use fresh herbs to make this recipe - dry will give you the same results.
- If you don't have a food processor, use a sharp knife to chop the ingredients finely.
Nutrition
Leila
I used to use mint jelly on my roasted lamb leg, but decided to try this and I will never use anything else. It came out so great and the mint was perfect with the lamb.
Danielle
I'm so glad you liked it!