Mint Chimichurri Sauce
5-minute blender mint chimichurri sauce. Packed with fresh mint and parsley. Naturally dairy and gluten-free!
Servings: 6 servings
Calories: 115kcal
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: 115kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 201mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 765IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg
