This mint chimichurri sauce is packed with bold, bright flavor. It's excellent as a condiment or marinade for grilled meats and veggies. You can also add it to grains or potatoes, drizzle it over tacos, or use it as a tasty dressing!
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Why You’ll Love This Chimichurri Recipe
I've said it before and I'll say it again: I'm a sauce person. And there's nothing I love more than making them myself at home.
This delicious, herbaceous green sauce is one of my favorites. With bright citrus, rich olive oil, savory garlic, and a ton of fresh herbs, this mint chimichurri recipe will wake up any meal with its bold flavor.
Chimichurri originates from Argentina. Traditional chimichurri sauce is a condiment made only with parsley. This variation adds fresh mint to the party, making the sauce light and refreshing in a way I think you'll love.
This versatile mint sauce works with all kinds of different main dishes. Pair it with grilled meats and vegetables, add it to a taco, grain bowl, or salad. Serve it with fresh bread at your next party and see if anyone has room for dinner.
It's made with just a few simple ingredients: fresh parsley and mint, garlic cloves, red pepper flakes, extra virgin olive oil, and vinegar. It's a simple sauce that's truly easy to make but delicious enough for a special occasion.
And you can make it several ways. Use a food processor, hand blender, or chop everything by hand.
I also have a mini food processor (just a small food processor that's easier to clean) in my cabinet that makes cleanup quick and easy.
Just follow the step-by-step instructions below and get ready for the most delightful twist on a classic chimichurri.
What You’ll Need for Chimichurri with Mint
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- Parsley: Use fresh parsley for this recipe. I like to use Italian parsley (or flat-leaf parsley) because it is easier to measure. Curly parsley works great, too. Wash it well before use.
- Mint: Before chopping the mint, make sure to wash it, too, to remove any dirt or debris.
- Dried Oregano: I prefer using dried oregano because I always have it in my spice cabinet, but fresh works too if you have it on hand.
- Garlic: Use fresh garlic if possible, but jarred chopped garlic from the store works in a pinch.
- Red Pepper Flakes: Adding just a bit of red chili flakes gives the sauce a nice kick.
- Olive Oil: For olive oil, go with extra virgin if you can, but any olive oil will do.
- Red Wine Vinegar: If you don't have red wine vinegar, you can substitute with white wine vinegar or apple cider vinegar. It will taste a bit different but still be delicious.
- Kosher Salt: I use kosher salt in all my recipes because it's less salty by volume than table salt or sea salt, making it easier to taste as you go.
- Black Pepper: I love to use freshly ground black peppercorns. These Malabar black peppercorns are what I use in my kitchen every day.
Recommended Equipment
Food Processor, Mini Food Processor, or Immersion Blender
How to Make Mint Chimichurri
Step One: In the bowl of a food processor or blender, combine all of the ingredients. If you want a thicker texture with more pieces of herbs, peel and finely mince the garlic, then place everything in a jar and blend with an immersion blender. You can also chop everything by hand.
Step Two: Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are fully combined and emulsified.
Step Three: Taste the chimichurri for seasoning. Add more salt or vinegar as needed.
Step Four: Let it sit for a bit to allow the flavors to blend, or go ahead and serve it right away!
Variations and Substitutions
Fresh Oregano: You can use fresh oregano instead of dried if you have it in your garden or fridge.
Different Vinegar: Experiment with different vinegars like white wine or apple cider if you don't have red wine vinegar on hand.
Lime Juice: For extra brightness and acidity, consider squeezing some fresh lime juice into your sauce. Lemon juice works, too!
Different Allium: If you like, you can swap garlic for shallot or red onion. Just chop them finely to avoid overpowering the flavor of the sauce.
Storage and Reheating
Fridge: Keep leftover chimichurri in a sealed, airtight container in the fridge. It stays good for about 2 weeks.
Freezer: You can also freeze it. Pour the sauce into ice cube trays, freeze, then transfer the cubes to a freezer bag. It will keep well for up to 3 months.
Reheating: No need to heat this chimichurri before serving. If you want to remove the chill, just leave it on the counter until it warms up to room temperature, which takes about 30 minutes.
Frequently Asked Questions (FAQS)
Mint chimichurri differs by incorporating fresh mint leaves in addition to the traditional parsley, giving it a unique and refreshing flavor.
Absolutely! The amount of mint can be adjusted according to personal preference. If you prefer a stronger mint flavor, you can increase the amount of mint leaves and decrease the amount of parsley used. If you prefer a more subtle hint of mint, you can reduce the quantity and add more parsley. Just be sure to keep the same overall amount of herbs in the recipe to preserve the texture of the sauce.
Leftover mint chimichurri can be used in lots of ways. Besides serving it as a condiment for grilled meats or vegetables, you can mix it into pasta, grains, or potatoes, use it as a marinade for tofu or tempeh, or add it to sandwiches or wraps.
How to Serve
Try using this delicious condiment in the following ways:
Steak: Slather this tasty chimichurri sauce over grilled steak or drizzle it on steak tacos. We prefer using it with skirt steak or flank steak, but it works great with any good grilling cut! Give it a try with this carne asada recipe for a super flavorful meal.
Grilled Meats and Veggies: I enjoy making this recipe during the summertime when we grill outside. Grilled chicken, shrimp, and fish are excellent choices, like this grilled sockeye salmon. I also like pairing this sauce with grilled zucchini and summer squash, as they're some of my favorite vegetables.
Roasted or Air Fryer Veggies: This condiment is a great addition to veggies served all sorts of ways. Try these air fryer zucchini and squash, these air fryer tomatoes, or these spicy roasted vegetables. Plantains are a classic pairing with chimichurri, too.
Salad Dressing: This sauce also makes a fantastic herby vinaigrette. Just drizzle it over your favorite greens.
Tacos: Try chimichurri on these spicy potato tacos.
Dipping Sauce: I also use chimichurri sauce as a dip. It's delicious with vegetables or fresh bread. It's also great with fried appetizers, like this moong dal pakoda (lentil fritters).
Expert Tips
- Make sure your knife is sharp. When chopping this recipe by hand, it's important to use a well-sharpened knife. It's safer and helps you chop more efficiently without the risk of the knife slipping.
- If you're cooking for a crowd, you can double or triple the recipe easily. Just adjust the number of servings in the recipe card by clicking on the number next to "Servings" and adjusting the bar to match how much you need. This recipe scales up very well.
- Remember to taste as you go! This is the most important thing they teach you in culinary school to improve your cooking skills. Before serving, try the chimichurri and adjust the seasoning with more salt or vinegar as needed to suit your tastes.
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More Sauce Recipes to Try
📖 Recipe
Mint Chimichurri
Equipment
- Food Processor, Mini Food Processor, or Immersion Blender (Optional)
Ingredients
- 1 cup mint packed
- ½ cup parsley leaves and tender stems, packed
- 2-3 cloves garlic minced
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes or to taste
- kosher salt and black pepper to taste
Instructions
Blender, Food Processor, or Immersion Blender
- Mince the garlic and roughly chop the herbs. In a food processor or blender, combine all of the ingredients. If using an immersion blender, add all of the ingredients to a glass jar.
- Pulse the ingredients until they are finely chopped and the olive oil and red wine vinegar are emulsified.
- Taste the chimichurri for seasoning. Add more salt if needed.
- Let it sit to allow the flavors to meld or serve right away.
By Hand
- For a more rustic texture, peel and finely mince the garlic, finely chop the herbs, then combine all of the ingredients in a bowl. Whisk until the olive oil and red wine vinegar are emulsified.
- Taste the chimichurri for seasoning. Add more salt if needed.
- Let it sit to allow the flavors to meld or serve right away.
Notes
- For a more traditional chimichurri, you can swap the mint for more parsley.
- Fridge: Keep leftover chimichurri in a sealed, airtight container in the fridge. It stays good for about 2 weeks.
- Freezer: You can also freeze it. Pour the sauce into ice cube trays, freeze, then transfer the cubes to a freezer bag. It will keep well for up to 3 months.
- Reheating: No need to heat this chimichurri before serving. If you want to remove the chill, just leave it on the counter until it warms up to room temperature, which takes about 30 minutes.
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