Prep Time 10 mins
Rest Time 10 mins
Total Time 20 mins
Cuisine: ,
Courses: , , ,
Difficulty: Beginner
Servings: 1
Best Season: Summer
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:
  • 1 cup fresh parsley (tightly packed, stems removed)
  • 0.5 cup fresh mint leaves (tightly packed, stems removed)
  • 0.25 cup fresh cilantro (optional, adds depth)
  • 4 cloves garlic (peeled)
  • 1 small shallot (roughly chopped)
  • 1 tsp red chili flakes (adjust to taste)
  • 0.5 tsp ground black pepper
  • 1 tsp kosher salt
    • For the Liquid Mix:
  • 3 tbsp red wine vinegar (or lemon juice for a citrusy twist)
  • 0.75 cup extra virgin olive oil
  • 2 tbsp cold water (optional, for thinning if needed)
Instructions
    Prepare the Herbs
  1. 1
    Roughly chop the parsley, mint, and cilantro (if using). This ensures even blending without overprocessing the herbs, which can make the chimichurri bitter.
    2. Blend the Base
  2. 2
    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.
    3. Add Liquids
  3. 3
    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.
    4. Taste & Adjust
  4. 4
    Taste the chimichurri. Adjust salt, vinegar, or chili flakes as needed to balance brightness, heat, and saltiness.
    5. Let It Rest
  5. 5
    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.

Keywords: fresh herbs, easy sauce, healthy condiment, mint chimichurri, quick recipe
Read it online: https://petitepanini.com/recipe/green-herb-chimichurri-with-mint-parsley-recipe/