Mint Chimichurri

Tangy minty chimichurri sauce with fresh mint, parsley, and garlic.

  • 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 tablespoons red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon red pepper flakes
  • 6 tablespoons extra virgin 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. Perfect to serve with lamb or steak!

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  • Dillon

    Ruined my first attempt adding the recommended 1/2 teaspoon of kosher salt. Start with a pinch, then add more as needed. Once the salt balance was correct, this was surprisingly tasty.


  • Mary

    I have mint from the yard I am not sure it Spearmint. Does that matter?


    Elise Bauer, Where can I buy your COOK BOOK ? I don’t seem tp see it here?

    • Elise Bauer

      Thanks so much for your encouragement Kevin! I don’t have a cookbook… yet.


    YES! I made it it’s so killer! I love it! Thanks!



    I’m trying to find the recipe my Grandmother made. It was just LOTS OF Garlic chopped fine and mint chopped and olive oil blended together. THATS IT I THINK? HAVE YOU HEARD OF SUCH?

    • Elise Bauer

      Not familiar with that one Kevin. Let us know if you find it and tell us how you use it!

  • Roy

    I had a mint chimichurri at a restaurant, and then at an event two later. Said I had to make this sauce. It is great, thank you for the recipe!!

  • Judy

    Can this be frozen or acanning process used on it?

    • Elise Bauer

      Hi Judy, you can easily freeze this. I would portion them out into the wells of an ice tray (line first with plastic wrap). Freeze, unmold, then put them in a freezer bag. Pull out cubes of chimichurri as needed!

  • 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!

    • Elise Bauer

      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.

  • 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! :)

  • 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 Bauer

      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.

  • 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.

  • 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.