Brighten your meals with fresh, homemade mint chimichurri. Perfect for drizzling over grilled meats, spooning over roasted veggies, or as a quick marinade. If you like homemade sauces, make skhug, shatta sauce, or pistachio pesto.
What is Chimichurri?
Classic chimichurri is a vibrant sauce from Argentina, made with fresh herbs like parsley, garlic, olive oil, vinegar, and spices, and commonly served with grilled meats.
According to legend and the BBC, the name “chimichurri” traces back to an Irish immigrant named Jimmy McCurry. Missing Worcestershire sauce, he created a bold condiment using local ingredients. The people loved it so much that the sauce eventually took his name, Jimmy McCurry, pronounced ‘chimichurri.’
While traditional chimichurri sauce usually features freshly chopped parsley, the mint version offers a whole different flavor.
Key Ingredients
This mint chimichurri recipe comes together in about 10 minutes using simple ingredients, no fancy tools required.
- Herbs: A mix of fresh parsley and mint leaves gives the sauce its signature freshness.
- Garlic: Mince 3–4 fresh garlic cloves for extra flavor.
- Red Vinegar: A splash of red wine vinegar or fresh lemon juice balances the richness of the olive oil.
- Fresno Peppers: Finely dice Fresno chiles for gentle heat, or swap in crushed red pepper flakes if that’s what you have.
- Olive Oil: Extra-virgin olive oil adds richness and helps control the sauce’s consistency.
- Spices: Finish the mint chimichurri with kosher salt and freshly ground black pepper.
Additions and Substitutions
- Experiment with mix-ins. Stir in chopped shallots or red onion for extra flavor.
- Can I use dried mint? Fresh is best because dried mint has an entirely different flavor and texture. It won’t give you the same bright taste or consistency, so stick to fresh mint if you can.
How to Make Mint Chimichurri
The full recipe with measurements is in the recipe card below.
Step 1: Use a sharp knife to chop the mint, parsley, garlic, and Fresno peppers. Transfer them to a large bowl and stir in the red wine vinegar.
Step 2: Stir in the olive oil, a little at a time, until you get the consistency you want. Then, season with salt and pepper to taste.
Can I make the mint sauce in a blender or food processor?
Chop the ingredients by hand for a more rustic finish, or pulse everything in a food processor or blender. Just be careful not to over-process the ingredients. You want it to be chunky, not pureed, giving it a more homemade feel.
Expert Tips
- Prepare the herbs. Fresh herbs are the foundation of chimichurri. Chop the mint and parsley as finely as possible to release their aromatics.
- Balance the flavor. Combine the herbs with red wine vinegar before adding the oil; this helps the sauce emulsify and keeps the flavors balanced. The acid-to-oil ratio also matters. Too much vinegar can overpower the herbs’ flavor, while too little can make it taste flat.
- Let it rest. Chimichurri gets better with time. Let it rest for at least 15 minutes before serving.
- Taste and adjust. Always taste as you go and tweak the seasoning as needed. A pinch more salt, a splash of vinegar, or extra olive oil can make all the difference.
Whip up the homemade mint chimichurri sauce and pair it with all your favorite meals!
What to Serve with Mint Chimichurri
Chimichurri with mint is a versatile topping, dipping sauce, or quick marinade for steak, chicken, seafood, and lamb dishes. Try it with lamb shoulder chops, air fryer skirt steak, lamb burgers, grilled beef skewers, or lamb loin chops.
Spoon the flavorful condiment over grain bowls, salads, and roasted veggies like carrots, crispy roasted potatoes, and cauliflower. You can also stir it into quinoa, farro, and couscous for a tasty side dish, or turn the leftovers into a flavorful chimichurri rice.
While the Argentinian sauce is delicious, you can transform it into a salad dressing, a dip (just add Greek yogurt), or blend it into chimichurri aioli to slather onto sandwiches, wraps, and burgers.
Storage
- Refrigerate: Store leftover mint chimichurri in an airtight container in the refrigerator for up to 2–3 days. It will solidify once refrigerated, so give it a quick stir before serving.
- Freeze: Chimichurri freezes surprisingly well. Spoon the sauce into an ice cube tray and freeze until solid, then transfer the cubes to a freezer bag for later use.
Frequently Asked Questions
What does mint chimichurri taste like?
Mint chimichurri is bright, herby, and refreshing. The classic flavor of traditional chimichurri combines with a cooling hint of fresh mint.
What are the different types of chimichurri?
There are two main types of chimichurri: verde (green) and rojo (red). Red chimichurri combines bell peppers, red chili pepper, herbs, and a splash of vinegar. Green chimichurri, the more classic version, features fresh herbs, garlic, and simple seasonings.
More Chimichurri Recipes:
Mint Chimichurri
- 1 cup mint leaves, finely chopped
- ½ cup parsley, finely chopped
- 4 garlic cloves, minced
- ½ Fresno chili pepper, stemmed, deseeded, and finely chopped
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- kosher salt, to taste
- black pepper, to taste
- Use a sharp knife to prepare the mint, parsley, garlic, and Fresno peppers. Transfer them to a large bowl and stir in the red wine vinegar.
- Stir in the olive oil, a little at a time, until you get the consistency you want. Then, season with salt and pepper to taste.
- Prepare the herbs. Fresh herbs are the foundation of chimichurri. Chop the mint and parsley as finely as possible to release their aromatics.
- Balance the flavor. Combine the herbs with red wine vinegar before adding the oil; this helps the sauce emulsify and keeps the flavors balanced. The acid-to-oil ratio also matters. Too much vinegar can overpower the herbs’ flavor, while too little can make it taste flat.
- Let it rest. Chimichurri gets better with time. Let it rest for at least 15 minutes before serving.
- Taste and adjust. Always taste as you go and tweak the seasoning as needed. A pinch more salt, a splash of vinegar, or extra olive oil can make all the difference.