Have you ever made chimichurri sauce? This vibrant Argentine condiment, similar in spirit to pesto, is traditionally used to marinate or finish grilled steak but works beautifully on fish, chicken, lamb, vegetables, or even tossed with pasta. Classic versions typically rely on parsley, cilantro, and oregano, but swapping cilantro for fresh mint brightens the flavor and gives the sauce a lively, refreshing profile. I changed things up here with mint and adore the result—this Mint Chimichurri is bold, herb-forward, and incredibly versatile.
Make this Mint Chimichurri as soon as you can. It pairs exceptionally well with grilled rack of lamb, Greek-style lamb meatballs, lamb burgers, roasted or grilled chicken, a flaky white fish, or tossed with whole-grain pasta and seared shrimp. Use it as a marinade, a finishing spoonful over hot proteins, or a zesty dipping sauce for roasted vegetables. The bright herbs and tangy vinegar cut through rich meats and complement lighter seafood and poultry beautifully.
- 1 cup coarsely chopped mint leaves
- 1 cup coarsely chopped parsley
- 2 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper (adjust to taste)
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Pinch of salt
- Pinch of black pepper
- Place the mint, parsley, chopped garlic, crushed red pepper, and red wine vinegar in a food processor or blender. Pulse a few times until the herbs are finely chopped but still retain some texture.
- With the processor running, slowly stream in the olive oil until the mixture is well combined and emulsified to your liking. You can make the chimichurri as coarse or as smooth as you prefer.
- Season with a pinch of salt and pepper, taste, and adjust seasoning or acidity if needed. Serve immediately over your protein of choice or use as a marinade.
- This chimichurri is best fresh, but it will keep in the refrigerator for up to 3 days. Because olive oil can solidify or separate when chilled, bring the sauce to room temperature and stir before serving. If it seems too tangy after resting, add a small drizzle of olive oil to mellow the acidity.
- If you prefer a chunkier texture, finely chop the herbs and garlic by hand instead of processing them. For a thinner sauce, increase the olive oil slightly or blend a bit longer.
- Adjust the crushed red pepper to control heat, and taste as you go—a little extra vinegar brightens the sauce, while more oil softens it. Fresh herbs are key to the bright flavor, so rinse and pat dry before chopping to avoid excess moisture.