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–+ servings

Mint Chimichurri

A fresh mint chimichurri for spring that pairs great with steak, lamb, pork, chicken, salmon, and so much more.
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Prep Time 5 mins
Total Time 5 mins
Course Sauce
Servings 6
Calories 181 kcal

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

*If you do not have a food processor you can finally chop the fresh mint, fresh parsley, garlic, and red onion and combine with the rest of the ingredients. 
*This sauce can be used as a marinade for meat. 
*To make a runnier sauce add more olive oil. Start with a tablespoon and keep adding until you reach your desired consistency. 

Nutrition

Serving: 1servingCalories: 181kcalCarbohydrates: 5gProtein: 1gFat: 18gSaturated Fat: 3gSodium: 207mgPotassium: 146mgFiber: 2gSugar: 1gVitamin A: 1029IUVitamin C: 11mgCalcium: 54mgIron: 1mg
Keyword blog post, eat, kitchen basic, recipe, sauce
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