Mint Chimichurri
This simple and fresh sauce from Argentina and Uruguay is a bright and tangy side for meats and veggies.
Servings: 4 servings
Calories: 201kcal
Equipment
- Food processor
- Cutting board
- Chef Knife
- Measuring spoons
- Liquid Measuring Cup
- Measuring cups
Ingredients
- ½ cup fresh mint
- ½ cup fresh cilantro
- ¼ cup fresh parsley
- ¼ cup red onion chopped
- 6 Tablespoon olive oil
- 4 Tablespoon red wine vinegar
- 1 teaspoon minced garlic
- ½ teaspoon red pepper flakes
- 1 Tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place all the ingredients in a food processor and pulse until you have a smooth texture.
- Depending on your preference you may want to add more salt & pepper. Taste and see.
- Serve with your favorite steak, chicken or fish, on tacos or use as a marinade.
- ENJOY!
Notes
If you don't have a food processor, you can finely chop all of the ingredients and mix together!
To freeze for later: pour into an ice cube tray and cover with plastic wrap. Once frozen, keep stored in a freezer safe container.
To thaw: place cubes into a bowl and allow to thaw overnight in the fridge.