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


  • 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


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

Grilled Hanger Steak with Cilantro Mint Chimichurri from A Spicy Perspective


  1. 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.

  2. Heather

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

  3. 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.

  4. 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! :)

    • Elise

      Hi Nat, that’s actually spearmint, picked from my backyard, the first spring sprouts out of the ground. We’ve been having unseasonably warm weather this winter (70s for weeks in January), so my mint is coming in early. I guess it does look like mature peppermint, but be assured, it’s spearmint. I’ve never encountered “prickles” as you call them on mint. Sometimes the leaves are a little fuzzy, but that disappears once you chop them.

  5. Mallory @ Because I Like Chocolate

    I am not a huge fan of mint (especially in sweet recipes or with chocolate – yuck) but I think I could handle it in a savoury sauce like this. Nice and refreshing!

  6. Tereza

    Love the vibrant colour!

  7. Debbie McCarrick

    Can I just say that I love, love , love this recipe for Chimichurri!!!! I made a boneless leg of lamb for Valentines Day and served it with this Chimichurri and everyone loved it, including my 13 year old granddaughter who had never had lamb before. Thanks so much for giving me a recipe that I will use for the rest of my life every time I make a leg of lamb! :)

  8. Robert Yesselman

    Elise: I don’t know if you look back at comments from previous blogs, but last night I sous vided some thick lamb chops and served them with your mint chimichuri. It is absolutely delicious with lamb and the layering of flavors – the mint, the garlic and the pepper flakes just grew and grew in our mouths. People were licking their plates . Next time, remembering a lamb dish I had in France a few years ago, I’m going to add a bit of anchovy paste to the mix. As I recall, the anchovy added an extra layer of flavor to the lamb without being aware that anchovies are present. I can’t thank you enough for this delicious sauce. It blew my mind!

    • Elise

      Hi Robert, that sounds amazing! My sweetheart is from Provence and we use anchovies in a lot of dishes we cook for ourselves. One thing in particular that he likes to make is salted anchovies packed in a persillade, basically chopped parsley, garlic, and olive oil. So I can see how the mint chimichurri would work with anchovy as well.

  9. Eric

    Hi Elise, I knew the English mint sauce that the UK people put on the table when they serve lambs meat (mint, malt vinegar, salt, pepper and a teaspoon of sugar), but this one looks so yummy-yummy, that I will for sure try the next time I make a lamb dish. Thank you so much.

  10. Marshall

    Excellent Recipe! I used the same proportions of everything and substituted a whole (fresh) serrano chile for the chile flakes. I mixed it all up in a food processor rather than mixing in the wet ingredients separately. Was great with lamb loin chops!

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