Mint Chimichurri

When I first moved into my house, everyone advised me to pull out the mint that was growing in pockets here and there around the yard. The rebel in me refused to do so, thinking, “I love mint! I’ll use it in cooking.” (Gardeners reading this are laughing about now.)

Let’s just say that mint grows very well indeed, and is especially well suited to containers, where it cannot send out runners and take over every nook and cranny in a yard. I have kept the mint, but I do have to be diligent, and pull it up where it doesn’t belong.

Here’s a sauce that takes advantage of all that mint, a South American chimichurri, with mint taking the place of some of the parsley that is traditional for classic chimichurri. I’ve made the sauce with straight mint and with a parsley mint blend, and the blend wins. It’s just the right balance of flavors. A lovely accompaniment to steak or pork, and a perfect sauce to spoon over lamb.

Mint Chimichurri

Mint Chimichurri Recipe

  • Prep time: 15 minutes
  • Yield: Makes about 2/3 of a cup
Yum

Ingredients

  • 2 cloves garlic, chopped (about 2 teaspoons)
  • 1 cup fresh mint (spearmint) leaves, packed
  • 1 cup fresh Italian parsley leaves, packed
  • 2 Tbsp red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 6 Tbsp olive oil

Method

1 Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.

2 Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.

Will keep for several days in the refrigerator.

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Links:

Venison with wild mint chimichurri sauce from Hank at Hunter Angler Gardener Cook

Grilled Hanger Steak with Cilantro Mint Chimichurri from A Spicy Perspective

Showing 4 of 13 Comments

  • KalynsKitchen

    I’m looking for a place to grow it in a container in my new house! I did grow some in the windowsill last summer, but it’s much happier growing outside.

  • Heather

    How funny that you and David Lebovitz posted chimichurri recipes on the very same day! Both look lovely.

  • Sandy S

    Can’t wait to make this recipe and find out what it tastes like!?! I’m thinking it could wake-up things like winter tomatoes, and ground turkey burgers for starters. I too have saved the mints that grew here when I arrived. I only lost one type. It was an apple mint, which I do miss. Made a fragrant tea so reminiscent of spring. Have yet to find a replacement with such a strong fragrance and fine flavor.

  • Nat

    Your recipe states Spearmint is to be used, but the recipes picture shows Peppermint. To my knowledge spearmint leaves are larger, have a lighter coloured leaf and hairier and peppermint is greener, smaller and shinier.
    Also, I’m not sure that the tiny ‘prickles’ on the spearmint would eat well! :)

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