Fall in love with this fresh, cool take on the classic condiment.
A classic chimichurri, the Argentinian condiment made with parsley and other fresh herbs—usually oregano and cilantro—is a bold and ultra-tangy addition to so many dishes. I would have been perfectly content to stick with it in its original form if I hadn’t discovered mint chimichurri. There’s just something about the combination of parsley and mint. It brings a unique brightness and fragrant flavor to proteins, veggies, rice, pastas, and so much more. I still crave traditional chimichurri, but I need this mint version, too, so I make sure to have a batch of each on hand all the time.
Lots of cultures have sauces or condiments that use fresh and herbaceous parsley as their base. The French have persillade, the Italians have gremolata, the North Africans have chermoula. They are all made from similar ingredients (parsley, aromatics such as garlic or shallots, some type of vinegar or citrus, and good olive oil) and are used as sauces, dips, and marinades, but for me, chimichurri brings the most flavor. And that is abundantly true for this mint version with a zesty, verdant punch that cannot be matched.
There are very few ingredients in this recipe, so you want to make sure they’re the best. Use very fresh parsley and mint (no yellowing or limp leaves); plump, firm garlic; a good quality red wine vinegar; and a peppery olive oil (extra-virgin is the best for this). You can chop and mix everything by hand, as our recipe instructs, but you can also use a food processor. Keep it running when you add the olive oil. After you’ve waited ten minutes for the flavors to meld, taste your mint chimichurri and adjust the seasoning if necessary. You might like it with more salt, another splash of vinegar, or a bit more heat from the crushed red pepper.
Some Cool Things To Know About Mint
Let’s start with the fact that mint comes in a variety of species, including lemon, apple, pineapple, and chocolate. Who knew? These mint varieties smell like their names and contain the essence of the flavor as well. The mints we probably know best are peppermint and spearmint, the latter being the one we buy packaged in the grocery store. Peppermint has a stronger flavor and is mostly used for teas, candies, gum, extract, and other products like toothpaste. But spearmint, also used for gum and candy, has light-green, spear-shaped leaves and is the one we use in our mint chimichurri recipe.
Mint is, like most herbs, very pretty, so a great way to “store” it is to place it in a jar of water on your counter or windowsill, where it will keep for several days. You can also wrap it in a damp paper towel and store it in a plastic bag in the fridge, where it will keep for at least a week. Mint also freezes really well in an airtight freezer bag or—and this can come in very handy for mojitos!—chopped up in water in an ice cube tray.
How To Make Ahead And Store
Mint chimichurri can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Which Parsley Is Best For Mint Chimichurri?
You can use either type, but we particularly like the flavor of Italian flat-leaf parsley in this recipe. For us, the curly variety just doesn’t bring the same punch.
Serving Suggestions
Chimichurri is famously paired with grilled foods, and this mint chimichurri really complements the smoky flavors of grilled dishes like Pork Tenderloin, Grilled Chicken Drumsticks, and Grilled Filet Mignon. A special occasion dinner at our house features mint chimichurri with Grilled Lobster Tail, Grilled Artichokes, and these delicious Greek Lemon Potatoes. This spicy, verdant condiment brings out the flavors of all three dishes.
Mint chimichurri is wonderful as a dip for raw veggies, but I especially love it with certain cooked ones that lend themselves so beautifully to mint, such as Roasted Carrots With Chardonnay or Steamed Asparagus. Peas are one of those vegetables that go really well with mint. In fact, when I make Pea And Lemon Risotto, I also drizzle mint chimichurri over it. Yum. Need more ideas? See the zing it brings to Vegan Meatballs, Sautéed Shrimp, and for a sensational breakfast, Steak And Eggs.
Mint Chimichurri
Ingredients
- 1 cup fresh parsley finely chopped
- 1 cup fresh mint leaves finely chopped
- 2 cloves garlic minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Combine the chopped parsley, mint, and minced garlic in a medium bowl.
- Add the red wine vinegar, kosher salt, and red pepper flakes to the herb mixture and stir until well combined.
- Gradually pour in the olive oil while stirring continuously to blend all the ingredients together.
- Allow the chimichurri to sit for at least 10 minutes before serving to let the flavors meld together.
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