Total Time
Prep 15 mins
Cook 0 mins

A chimicurri that has a fresh minty taste -- excellent on lamb or your choice of roasted meats or fish

Ingredients Nutrition


  1. Place garlic in the bowl of a food processor and pule several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. Remove to a medium bowl.
  2. Add the vinegar, salt and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.
  3. Will keep for several days in the refrigerator.


Most Helpful

I prepared this yesterday using fresh mint and parsley from my herb garden. It was delicious on a freshly steamed medley of carrots, asparagus and green beans and will be equally good on a scrambled egg for breakfast this morning! We also sampled the chimichurri on slices of sourdough bread as well! So fresh tasting! Made for First Time Tag May 2016.

COOKGIRl May 12, 2016

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