Fresh Mint Chimichurri

Name: Fresh Mint Chimichurri
Prep time: 15 min
Cook time: 1 min
Yield: 8 serving
Ingredients: 15 g fresh mint; 15 g fresh parsley; 3 garlic cloves large; 1 tablespoon lemon juice; 2 tablespoons red wine vinegar; ½ teaspoon red pepper flakes more to taste; ¼ teaspoon ground cumin; ½ teaspoon oregano; ¾ teaspoon fine sea salt more to taste; ¼ teaspoon ground black pepper; 6 tablespoons olive oil; ½ teaspoon Honey or sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
8
Calories
101 kcal
Course
Condiments
Cuisine
Argentinian

Fresh Mint Chimichurri

Freya Patterson

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Easy mint chimichurri sauce, refreshing and packed with flavor. This tangy and garlicky sauce pairs perfectly with grilled meats or seafood and enlivens any dish you add it to.

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Ingredients

Servings

15 g fresh mint ½ oz/ ¾ cup chopped leaves, Note 1
15 g fresh parsley ½ oz/ ¾ cup chopped leaves, Note 1
3 garlic cloves large
1 tablespoon lemon juice
2 tablespoons red wine vinegar
½ teaspoon red pepper flakes more to taste
¼ teaspoon ground cumin
½ teaspoon oregano
¾ teaspoon fine sea salt more to taste
¼ teaspoon ground black pepper
6 tablespoons olive oil Note 2
½ teaspoon Honey or sugar Note 3

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Instructions

Prepare herbs: Wash and dry them with paper towels. Pick the leaves from the stems. Chop the leaves finely and set them aside.
Combine: Grate the garlic cloves into a medium bowl. Add vinegar, lemon juice, red pepper flakes, dried oregano, ground cumin, salt, and pepper. Mix well.
Whisk in the olive oil until the mixture is slightly emulsified.
Adjust the taste with sugar or honey and more salt if necessary.
Stir in the chopped herbs.
Let sit at room temperature for about 30 minutes before serving to allow the flavors to mingle.

Notes

Weigh the leaves after removing them from the stems.
Choose good-quality fruity olive oil. First, taste it to make sure it’s not too bitter. You will need a generous amount; if it’s too bitter/strong, it might ruin the recipe. If you feel the olive oil has too strong a flavor, combine it with neutral-tasting oil like canola.
Honey or sugar is there to balance the tanginess of the sauce. Use to taste but remember that chimichurri is supposed to be tangy.
Leftovers will keep for 3-4 days in an airtight container in the refrigerator.
If you refrigerate the sauce, allow it to come to room temperature (30-60 minutes) and give it a good stir before serving.

Nutrition Information

Show Details

Calories 101kcal (5%) Carbohydrates 1g (0%) Protein 0.3g (1%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Sodium 226mg (9%) Potassium 35mg (1%) Fiber 0.4g (2%) Sugar 0.5g (1%) Vitamin A 279IU (6%) Vitamin C 4mg (4%) Calcium 13mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 101 kcal

% Daily Value*

Calories	101kcal	5%
Carbohydrates	1g	0%
Protein	0.3g	1%
Fat	11g	17%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Sodium	226mg	9%
Potassium	35mg	1%
Fiber	0.4g	2%
Sugar	0.5g	1%
Vitamin A	279IU	6%
Vitamin C	4mg	4%
Calcium	13mg	1%
Iron	0.4mg	2%