Homemade mint chimichurri sauce is a tangy condiment made with fresh mint and parsley, garlic, olive oil, and red wine vinegar. A perfect pairing for lamb dishes and also delicious as a marinade or dipping sauce, and dressing for roast vegetables and salads.

Mint chimichurri sauce in a small bowl on a wooden board.

Living in New Zealand, I tend to cook a lot of lamb dishes thanks to the high-quality meat on offer and this pungent chimichurri and my mint tzatziki are my go-to sauces to go with them.

Quick and easy sauce: You can make this fresh Argentinian sauce in 5 minutes flat with 7 ingredients.
Versatile condiment: Naturally dairy and gluten-free, this herby sauce is not just a delicious addition to steak. Use it as a marinade or dipping sauce, drizzle it over roasted vegetables, and of course, it’s fabulous with lamb dishes.
Lamb loves mint: It’s a classic flavor combination and I love serving this mint sauce with my roasted lamb loin, lamb steaks, and ground lamb wellingtons to name a few.

For more easy sauce recipes, check out my lemon dill dressing and sunflower pesto as well.

If you loved this Mint Chimichurri Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

Mint Chimichurri Sauce

Caro Jensen

5-minute blender mint chimichurri sauce. Packed with fresh mint and parsley. Naturally dairy and gluten-free!

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Total Time 5

Course Side Dish, Staples

Cuisine American, Argentinian

Servings servings

Calories 115 kcal

Ingredients

▢ 1/3 cup olive oil extra virgin
▢ 2 tbsp red wine vinegar
▢ 1 garlic clove large
▢ 1 cup fresh mint leaves loosely packed, washed and dried
▢ 1/2 cup fresh parsley loosely packed, washed and dried
▢ 1/2 tsp salt
▢ 1/4 tsp red chili flakes

Instructions

Add everything apart from the fresh herbs to a stand-up blender or food processor. Blend briefly before adding the herbs.
1/3 cup olive oil, 2 tbsp red wine vinegar, 1 garlic clove, 1 cup fresh mint leaves, 1/2 cup fresh parsley, 1/2 tsp salt, 1/4 tsp red chili flakes
Pulse until you have the desired consistency. Scraping down the sides with a spatula as needed. You're after a chunky rather than a smooth sauce.
Season to taste with salt and extra chili. Serve with steak or use it as a marinade or dipping sauce.

Notes

By hand: Alternatively, you can use a mortar and pestle to combine all ingredients.

Freeze it: You can store the chimichurri in ice cube trays in the freezer for up to 3 months. Simply thaw them as needed at room temperature.

Storage: Chimichurri can be stored in an airtight container in the fridge for up to 5 days. You can also store it in ice cube trays in the freezer for up to 3 months. Simply thaw them as needed at room temperature.

Nutrition

Calories: 115kcalCarbohydrates: 2gProtein: 0.5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 201mgPotassium: 76mgFiber: 1gSugar: 0.1gVitamin A: 765IUVitamin C: 9mgCalcium: 27mgIron: 1mg

Loved this recipe?Please !

Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

Ingredients laid out to make mint chimichurri sauce.

Fresh herbs – Fresh mint and parsley leaves. This recipe won’t work with dried herbs.
Oil – Choose a good quality extra virgin olive oil if possible.
Vinegar – Red wine vinegar is typically used in chimichurri but white wine vinegar can be used as well.
Garlic – Fresh garlic only.
Seasoning – Red chili flakes and salt. That’s it.