This Mint & Cilantro Chimichurri combines parsley, mint and cilantro with fresh garlic, olive oil, vinegar and red pepper flakes for a fresh, tangy flavor that pairs perfectly with roasted or grilled meats.
I originally came up with this recipe when making a roast lamb dinner for my family. I love British mint sauce but wanted to try something a bit different with a Texas flair. And let me tell you, this Mint & Cilantro Chimichurri is AMAZING.
It's absolutely fantastic on lamb and would work on a variety of meats and vegetables. I love dipping fresh bread in it as well. Sky is the limit!
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What is Chimichurri?
Chimichurri is a South American condiment that is commonly served alongside grilled meats, particularly steak. While traditionally made with parsley, garlic, olive oil and oregano, I wanted a version that would beautifully compliment lamb. The addition of mint and cilantro really boost the flavor profile. When served with my favorite roast lamb and classic British roasties it is simply to die for!
More condiment recipes you will love!
Equipment
- Food Processor OR Cutting board and sharp Knife: You can totally make this without a food processor, but it does speed things up. For small batch recipes such as this I love my Cuisinart Mini Prep Food Processor.
Ingredients
- Fresh Parsley
- Fresh Mint
- Fresh Cilantro
- Olive oil: Quality does matter when it comes to olive oil. You don't need anything super fancy, just something you would want to eat drizzled on a piece of bread.
- White Wine Vinegar: Champagne Vinegar or Red Wine Vinegar also work, or even plain White Vinegar in a pinch.
- Red Pepper Flakes
- Pinch of Sugar: Omit for Whole30/Paleo. When I'm not on a round of Whole30 I think a pinch of sugar really develops the flavor and compliments the lamb. However it still delicious without!
- Salt & Pepper
This recipe is VERY accommodating and can be adjusted to suit personal tastes. For example, if you like more heat add more red pepper. Like it a bit less tangy, do a little less vinegar. You can definitely make it your own!
Serving Suggestions
One of my favorite thing to serve this chimichurri with is my Roast Leg of Lamb. Beyond delicious!
Frequently Asked Questions
Of course! I love using the food processor because it saves me time chopping but it is just as good done my hand. In fact some people actually prefer the texture of hand diced chimichurri to being make in the food processor. Just be sure to cut the herbs and garlic into tiny pieces.
Chimichurri usually stays good for about a a week to two weeks if stored in the fridge. Keep in mind that the olive oil will cause it to solidify a little when chilled. Be sure to take it out of the fridge about 30-45 minutes before serving.
Yes! Chimichurri is delicious on anything! Roast potatoes, salads, etc.One of my favorite ways to use leftover chimichurri is on green beans. Simply steam some green beans until bright green and tender but still firm. Then immediately toss with chimichurri and a little salt and pepper. It's delicious!
Made this recipe? Let me know what you think in the comments!
Mint & Cilantro Chimichurri
This Mint & Cilantro Chimichurri has a fresh and tangy flavor that pairs perfectly with grilled and roasted meats.
8
oz5
minutesIngredients
3-4 cloves 3-4 garlic
½ cup ½ fresh mint
½ cup ½ fresh parsley
½ cup ½ cilantro
⅓ cup ⅓ olive oil
¼ cup ¼ white wine vinegar
pinch of sugar (omit for Whole30/Paleo)
salt & pepper to taste
Directions
- Add garlic to the bowl of a food processor and pulse several times until finely chopped. Add in mint, parsley and cilantro and pulse until chopped and combined. You may need to stir a couple times to make sure everything gets mixed through.
- Add in olive oil, vinegar, a pinch of sugar (if using), red pepper flakes and a pinch of salt & pepper. Pulse a few times to combine. Taste and add any additional salt & pepper to preference. Pour into a bowl and serve immediately or store in the fridge in an air tight container for up to 2 weeks. Enjoy!
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