For me recipes that use mint are the first sign that the seasons are changing and that warmer weather is coming. The seasons timeline here in Nova Scotia is taking some time for me to adjust to. This is my first spring in Nova Scotia and yesterday it was a balmy 49 F (9 C) and rainy. However, something about seeing local mint at the market the other day gives me hope that consistent, warmer weather is just around the corner.Β
This mint chimichurri recipe is a fun take on the classic chimichurri sauce. Chimichurri is an Argentinian sauce that is usually made using fresh parsley. For this version mint is the star of the show, with parsley playing more of a supporting role. The cooling mint flavour pairs perfectly with spring lamb and a perfectly cooked flank steak.Β
Fresh herbs of any kind are essential to nourishing our bodies. Herbs are packed with antioxidants, help aid digestion, support our nervous system, are antimicrobial, support our immune system, and just make things taste better. Mint specifically is excellent at regulating our body’s digestion and can be used as a natural remedy for hiccups.
This mint chimichurri sauce is extremely easy to make and helps add a punch of flavour to any meal. Just chuck fresh mint, fresh parsley, garlic, red onion, olive oil, lemon juice, apple cider vinegar, salt, black pepper, chili flakes, and cumin into a food processor. Within seconds you will have a delicious marinade for meat, a great dressing for a spring salad, or something to slather on top of a perfectly grilled steak.Β
Mint Chimichurri
Equipment
- food processor
Ingredients
- 2 1/4 cups fresh mint
- 1/4 cup fresh parsley
- 4 cloves garlic
- 1/3 cup red onion
- 1/2 cup olive oil
- 1 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- 1 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
Instructions
- Place fresh mint, fresh parsley, garlic cloves, red onion, olive oil, lemon juice, apple cider vinegar, chili flakes, salt, black pepper, and cumin in food processor.
- Blend until well combined, but still has a little texture.
- Transfer from the food processor to a bowl or container. The chimichurri sauce can be stored in the fridge for 1-2 days or in the freezer for 1-2 months.
Notes
Nutrition
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