Mint Chimichurri

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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.

Mint Chimichurri

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 Recipe

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

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. Perfect to serve with lamb or steak!

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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

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Showing 4 of 13 Comments

  • 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!

  • 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.

  • 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!

  • 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! :)

  • Tereza

    Love the vibrant colour!

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