Mint & Cilantro Chimichurri

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.

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!

Mint & Cilantro Chimichurri over roast leg of lamb


  • 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!

Can I make Mint & Cilantro Chimichurri without a food processor?

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.

How long will it last in the fridge?

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.

Does it go with anything other than meat?

Yes! Chimichurri is delicious on anything! Roast potatoes, salads, etc.

On 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!

Mint & Cilantro Chimichurri

Mint & Cilantro Chimichurri

Recipe by The Jam Jar Kitchen
5 from 13 votes
Course: 2B Mindset, 30 Minutes or Less, Condiments & Sauces, Dairy Free, Feed a Crowd, Gluten Free, Low Carb, Paleo, Vegetarian, Whole30Cuisine: American, South AmericanDifficulty: Easy


Prep time




  • 3-4 cloves garlic

  • 1/2 cup fresh mint

  • 1/2 cup fresh parsley

  • 1/2 cup cilantro

  • 1/3 cup olive oil

  • 1/4 cup white wine vinegar

  • pinch of sugar (omit for Whole30/Paleo)

  • salt & pepper to taste


  • 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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