Whether you’re firing up the grill or preparing a weeknight dinner, sauces can make all the difference—and few are as transformative as chimichurri. While the traditional version features parsley, garlic, and vinegar, today we’re giving it a bold and aromatic twist with this Green Herb Chimichurri with Mint & Parsley.
This herbaceous sauce balances the sharpness of garlic, the brightness of vinegar, and the coolness of mint with the earthy freshness of parsley. It’s incredibly versatile, quick to prepare, and made entirely from fresh, wholesome ingredients. In this post, we’ll break down everything you need to know to make your own, from ingredients and technique to pairing suggestions and pro-level tips.
What Is Chimichurri?
Originating from Argentina and Uruguay, chimichurri is a vibrant green sauce traditionally made with parsley, garlic, olive oil, oregano, and red wine vinegar. It’s typically served alongside grilled meats, especially steak, but has found its way into kitchens and dishes across the world for its zesty, herb-forward flavor.
This version, Green Herb Chimichurri with Mint & Parsley, maintains the spirit of the classic while infusing it with fresh mint for a cooling contrast that pairs especially well with lamb, vegetables, or summery dishes. The result is a refreshing and modern take on a beloved staple.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 10 minutes with no cooking required.
- Fresh and Healthy: Made with nutrient-rich herbs and heart-healthy olive oil.
- Versatile: Use it as a marinade, dipping sauce, salad dressing, or drizzle for grain bowls.
- Customizable: Swap herbs, adjust spice levels, or add citrus for your preferred flavor profile.
Ingredients You’ll Need
Here’s a breakdown of the fresh and pantry ingredients that go into this Green Herb Chimichurri with Mint & Parsley:
Fresh Herbs
- Parsley: The foundation of most chimichurri sauces, parsley adds a clean, slightly peppery taste.
- Mint: Refreshing and aromatic, mint elevates this chimichurri and makes it especially good with lamb or grilled vegetables.
- Cilantro (Optional): For added depth and a slightly citrusy finish.
Aromatics
- Garlic: Provides that classic sharp bite.
- Shallot: Adds mild onion flavor without overpowering the herbs.
Seasonings
- Red Pepper Flakes: Adds a gentle heat.
- Black Pepper & Salt: Essential for balance.
Acid & Oil
- Red Wine Vinegar: Brightens the sauce and balances the richness of olive oil.
- Olive Oil: Use a high-quality extra virgin olive oil for the best flavor.
Full Ingredient List
For the Herb Base:
- 1 cup fresh parsley, tightly packed (stems removed)
- 0.5 cup fresh mint leaves, tightly packed (stems removed)
- 0.25 cup fresh cilantro (optional)
- 4 garlic cloves, peeled
- 1 small shallot, roughly chopped
- 1 tsp red pepper flakes (adjust to heat preference)
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
For the Liquid Mix:
- 3 tbsp red wine vinegar (or lemon juice for a citrus twist)
- 0.75 cup extra virgin olive oil
- 1–2 tbsp cold water (optional, for thinning if desired)
How to Make Green Herb Chimichurri with Mint & Parsley
This recipe is incredibly beginner-friendly and comes together in just a few simple steps:
Step 1: Prepare the Herbs
Wash the parsley, mint, and cilantro thoroughly and pat dry with paper towels. Remove any tough stems and roughly chop the leaves to help the food processor blend evenly without bruising.
Step 2: Pulse the Aromatics
In a food processor, add the garlic, shallot, red pepper flakes, salt, and black pepper. Pulse a few times until finely chopped.
Step 3: Add Herbs
Add your chopped herbs to the processor. Pulse until the mixture is finely minced but not pureed. You want visible texture, not a paste.
Step 4: Incorporate the Liquid
Add red wine vinegar and olive oil. Pulse just to combine. You should see a vibrant green sauce with small herb flecks suspended in oil. If it’s too thick, add a splash of cold water to adjust the consistency.
Step 5: Rest and Serve
Transfer to a bowl or jar and let it rest at room temperature for at least 10 minutes. This allows the flavors to meld and develop complexity.
Serving Suggestions
Green Herb Chimichurri with Mint & Parsley is a condiment you’ll find endless uses for. Here are a few favorites:
- Grilled Meats: Especially lamb chops, steak, or chicken thighs.
- Roasted Vegetables: Drizzle over roasted carrots, eggplant, zucchini, or cauliflower.
- Grain Bowls: Spoon over quinoa, farro, or rice with grilled veggies and chickpeas.
- Tacos & Wraps: Brightens up rich meats or beans inside soft tortillas.
- Bread Dip: Serve with crusty sourdough as a starter.
- Egg Dishes: Dollop over poached eggs, frittatas, or shakshuka.
Recipe Tips and Techniques
1. Use Fresh Herbs Only
Dried herbs won’t deliver the same bright, clean flavor and will change the texture of the sauce. Freshness is key here.
2. Don’t Overprocess
The sauce should be textured. Over-blending can create bitterness from the herbs and make the oil emulsify into a paste.
3. Let It Sit
Chimichurri benefits from resting after it’s made. Ten to fifteen minutes at room temperature is enough, but it can be stored in the fridge and tastes even better the next day.
4. Balance the Acid
Start with the recommended amount of vinegar, then taste and adjust. Some prefer a more tangy punch, while others like it mellower.
5. Make It Ahead
This sauce can be made a day or two in advance and stored in an airtight jar in the fridge. Just bring it to room temperature before serving.
Variations on Chimichurri
Chimichurri is extremely adaptable. Here are a few fun twists on this Green Herb Chimichurri with Mint & Parsley:
- Citrus Twist: Use lemon juice or lime juice in place of red wine vinegar for a citrus-forward profile.
- Nutty Version: Blend in a tablespoon of toasted almonds or walnuts for body and richness.
- Creamy Option: Stir in a spoonful of Greek yogurt or tahini to make a creamy chimichurri dip.
- Spicy Kick: Add a fresh green chili or jalapeño for more pronounced heat.
Storage Instructions
- Refrigerator: Store in an airtight jar or container for up to 5 days.
- Freezer: Spoon chimichurri into ice cube trays and freeze. Once solid, transfer to a freezer bag and use within 2 months. Thaw in the fridge before use.
Pro Tip: Since olive oil solidifies in the fridge, allow the sauce to sit at room temperature for 10–15 minutes before serving to regain its silky consistency.
Final Thoughts
This Green Herb Chimichurri with Mint & Parsley is more than just a condiment—it’s a flavor powerhouse that brings life to simple ingredients. Whether you’re using it as a marinade, dressing, or finishing sauce, its freshness and depth will elevate your cooking.
It’s easy, healthy, and endlessly customizable. Once you make it, you’ll wonder how you ever lived without it.
Green Herb Chimichurri with Mint & Parsley Recipe
Description
This Green Herb Chimichurri with Mint & Parsley is a vibrant, zesty sauce packed with fresh herbs, garlic, and a splash of tangy vinegar. Perfect for grilled meats, roasted vegetables, or as a dipping sauce, it’s a fresh and healthy addition to your meals. Ready in minutes, this Argentine-inspired condiment adds brightness and bold flavor to any dish.
Ingredients
For the Herb Base:
For the Liquid Mix:
Instructions
Prepare the Herbs
- Roughly chop the parsley, mint, and cilantro (if using). This ensures even blending without overprocessing the herbs, which can make the chimichurri bitter.
Blend the Base
- In a food processor or blender, add the parsley, mint, cilantro, garlic, shallot, chili flakes, salt, and black pepper. Pulse several times until the herbs are finely chopped but not pureed.
Add Liquids
- Pour in the red wine vinegar and olive oil. Pulse briefly just to combine. If the consistency is too thick, add up to 2 tablespoons of cold water to loosen it.
Taste & Adjust
- Taste the chimichurri. Adjust salt, vinegar, or chili flakes as needed to balance brightness, heat, and saltiness.
Let It Rest
- Transfer to a bowl or jar and let it sit at room temperature for about 10 minutes to allow the flavors to meld before serving.
Note
Storage: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving as the oil may solidify.
Flavor Tip: Letting the chimichurri sit for at least 10–15 minutes before serving enhances its flavor.
Variations:
- Add 1 tsp lemon zest for a citrusy brightness.
- Swap mint with basil for a different herbaceous profile.
- Use white wine vinegar or lime juice if red wine vinegar is unavailable.
Serving Ideas: Spoon over grilled lamb, steak, chicken, or roasted root vegetables. Also great as a sandwich spread or mixed into cooked grains.