A refreshing twist to a traditional chimichurri, this mint version pairs perfectly with lamb, chicken & pork
I am a huge condiment person. I love sauces, dips and anything that allows me to mix flavors and compliment them. And Chimichurri is one such sauce I love!
This loose herby pesto-like sauce is traditionally made with fresh parsley, oregano, garlic and chili peppers drizzled with tangy red wine vinegar and doused in extra virgin olive oil. The robust herb flavor of this sauce pairs really well with beef and is often used as a topping on grilled skirt/flank steak and even used as a dipping sauce. There are endless variations of Chimichurri sauce…ones without onion, some with cilantro, chili pepper or no chili peppers…and one of the most controversial…made in a food processor rather than hand chopped fine.
Now, as I was planning a lamb dish, I decided to change things up a bit and add mint and cilantro to my Chimichurri to compliment the rich flavor of lamb. It brightened up the the dish by adding acid from the red wine vinegar which also cut the fatty taste of the ground lamb. It was perfection.
Here’s how you can make some mint chimichurri sauce at home…
Watch A Video Of This Recipe:
- 1/2 Cup Parsely, finely chopped
- 1/2 Cup Mint, finely chopped
- 1/2 Cup Cilantro, finely chopped
- 1/4 Cup Shallots, finely diced
- 1/2 Tbsp Garlic, minced
- 4 Tbsp Red Wine Vinegar
- 6-8 Tbsp Olive Oil
- 1 tsp Dried Oregano
- 1/2 tsp red Pepper Flakes
- Salt & Pepper, to taste
- - Finely chop the parsley, mint, cilantro, shallots and garlic.
- - Mix all the the ingredients together in a bowl with the olive oil and red wine vinegar.
- - Let the sauce sit out for at least 15-20 minutes at room temperature to let all the flavors meld.
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When you say a half of a cup of the herbs, is that before being fine chopped? Or do you mean a half a cup of fine chopped herbs?
Half a cup of fine chopped herbs.