This mint chimichurri is a bright, herb-forward sauce perfect as a condiment, marinade, or dressing. It livens grilled meats and vegetables, finishes tacos and grain bowls, and makes a flavorful dip for bread and roasted veggies.
Why you’ll love this chimichurri recipe
I’m a sauce person, and this herbaceous mint chimichurri is one of my favorites. Bright citrus notes, rich olive oil, savory garlic and a mix of fresh herbs give it bold flavor that wakes up simple meals. This version adds mint to the classic parsley-based chimichurri for a lighter, more refreshing profile.
Versatile and simple, it pairs with grilled steak, chicken, fish, shrimp, roasted or air-fried vegetables, tacos, grain bowls and salads. You can make it in a food processor, with an immersion blender, or chop everything by hand for a more rustic texture.
What you’ll need
- Parsley: Fresh parsley (flat-leaf or curly) washed and packed.
- Mint: Fresh mint leaves, washed and packed.
- Dried oregano: Convenient and aromatic; fresh oregano works if available.
- Garlic: Fresh cloves preferred; jarred minced garlic will work in a pinch.
- Red pepper flakes: For a touch of heat; adjust to taste.
- Olive oil: Extra-virgin gives the best flavor, but any olive oil is fine.
- Red wine vinegar: Substitute white wine or apple cider vinegar if needed.
- Kosher salt & black pepper: Season to taste; freshly ground black pepper is recommended.
Recommended equipment
Use a cutting board and sharp knife for chopping. Optional tools: food processor, mini food processor, or an immersion blender for a quicker, smoother finish.
How to make mint chimichurri
Step 1: Mince the garlic and roughly chop herbs. Add mint, parsley, garlic, dried oregano, red pepper flakes, red wine vinegar, olive oil, salt and pepper to a food processor or blender. For a chunkier, rustic chimichurri, finely mince by hand and whisk the oil and vinegar together in a bowl.
Step 2: Pulse until the herbs are finely chopped and the oil and vinegar form an emulsion. Stop when you reach the texture you prefer.
Step 3: Taste and adjust seasoning—add more salt or a splash of vinegar for brightness if needed.
Step 4: Let the chimichurri rest for a few minutes to let flavors meld, or serve immediately.
Variations and substitutions
Fresh oregano: Swap dried oregano for fresh if available.
Different vinegar: White wine or apple cider vinegar can replace red wine vinegar for a different acidity profile.
Citrus: A squeeze of fresh lime or lemon brightens the sauce and adds acidity.
Allium swaps: Use finely chopped shallot or red onion instead of garlic for a milder, sweeter flavor.
Storage and reheating
Fridge: Store leftover chimichurri in an airtight container for up to two weeks.
Freezer: Freeze portions in ice cube trays, then transfer cubes to a freezer bag; keeps up to three months.
Serving: No reheating needed—bring to room temperature for about 30 minutes if you prefer it less chilled.
Frequently asked questions (FAQs)
This version adds fresh mint to the classic parsley base, giving the sauce a refreshing, cool herbal note.
Yes. Increase mint for a more pronounced mint flavor or reduce it and add extra parsley for a subtler result while keeping the overall herb volume similar.
Use leftovers as a topping for grilled proteins, mix into pasta or grains, fold into roasted potatoes, marinate tofu or tempeh, or spread on sandwiches and wraps.
How to serve
Try these serving ideas:
- Steak: Spoon over grilled steak or steak tacos—skirt and flank steaks are excellent choices.
- Grilled meats & veggies: Serve with chicken, shrimp, fish or summer vegetables like zucchini and squash.
- Roasted or air-fryer veggies: Drizzle over roasted or air-fried vegetables for added brightness.
- Salad dressing: Use as a herb-forward vinaigrette over greens.
- Tacos & wraps: Add as a finishing sauce for tacos or to boost sandwiches and wraps.
- Dipping sauce: Serve with fresh bread, crudités, or fried appetizers.
Expert tips
- Keep your knife sharp for quick, safe chopping when preparing the herbs by hand.
- This recipe scales well—double or triple for a crowd.
- Taste and adjust salt and vinegar at the end to balance the flavors to your preference.
Recipe
Mint Chimichurri
A bright, herb-packed condiment that’s excellent on grilled meats, vegetables, tacos, grains and more.
Course: Condiment, Sauce | Cuisine: Argentinian
Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 8 | Calories: 125 kcal
Ingredients
- 1 cup packed mint leaves
- ½ cup packed parsley leaves and tender stems
- 2–3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes, or to taste
- Kosher salt and black pepper, to taste
Instructions
Blender, food processor, or immersion blender
- Mince the garlic and roughly chop the herbs. Add mint, parsley, garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper to the processor or blender. For immersion blender, use a tall jar.
- Pulse until herbs are finely chopped and oil and vinegar are emulsified. Stop when you reach your preferred texture.
- Taste and adjust seasoning—add more salt or a splash of vinegar if desired.
- Let rest briefly for flavors to meld, or serve immediately.
By hand
- Finely mince the garlic and chop the herbs. Combine all ingredients in a bowl and whisk the oil and vinegar until emulsified for a rustic texture.
- Taste and adjust seasoning.
- Let rest or serve right away.
Notes
General: To make a more traditional chimichurri, omit the mint and increase the parsley.
Storage: Refrigerate in an airtight container for up to 2 weeks. Freeze in ice cube trays for up to 3 months. No reheating required—bring to room temperature if desired.
Nutrition
Per serving: Calories 125 | Carbohydrates 1 g | Protein 0.3 g | Fat 14 g | Saturated fat 2 g | Sodium 7 mg | Fiber 0.4 g | Vitamin A 741 IU | Vitamin C 11 mg