Mint Chimichurri

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

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated April 20, 2024
Elise Bauer
Mint Chimichurri
Elise Bauer

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
Elise Bauer

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

Prep Time 15 mins
Total Time 15 mins
Servings 10 to 12 servings
Yield 2/3 cup

Ingredients

  • 2 cloves garlic, chopped (about 2 teaspoons)

  • 1 cup fresh mint leaves (spearmint), 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

Method

  1. Chop the herbs and garlic:

    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 remaining ingredients:

    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.

    The sauce will keep for several days in the refrigerator. Perfect to serve with lamb or steak!

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Nutrition Facts (per serving)
64 Calories
7g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 64
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 7mg 36%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 41mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.