Mint Chimichurri Sauce Recipe (Without Cilantro or Parsley)
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Jump to Recipe Watch VideoThis mint chimichurri recipe is a bright and fresh sauce made with fresh mint, garlic, olive oil, vinegar, herbs, and no parsley!
Great on grilled entrees like vegetables and meats. This sauce brightens up any dish with a sweet and herby finish.
If you need a great mint chimichurri recipe without cilantro or parsley, this recipe is it! I was looking to make a fresh herb sauce this week for some protein we were grilling, but all the recipes I found online were just mint, water, and sugar (boring). I wanted a little boldness, tanginess, spice, and flavor! And the natural solution to bring all of those together: mint chimichurri. This mint sauce for lamb is a leveled up version of that boring mint jelly – it will WOW your palate.
Traditional chimichurri sauce is made with parsley and cilantro, but this mint version is a flavorful condiment and one of our favorite sauces! It’s great for adding on top of roasted or grilled anything: vegetables, kebobs, meats, lamb recipes, or even rice. It’s one of our favorite recipes with mint!
This Mint Chimichurri Recipe Is:
- Fresh
- Bright
- Sweet
- Herby
- Loaded with Flavor
- Ready in 5 Minutes
- Great for anything off the grill!
A No-Cook Mint Chimichurri Recipe That’s Perfect for Grilling
This no-cook chimichurri is a quick and simple recipe. I love a good no-cook recipe for those days when I’m not feeling like standing around the stove, or for summer nights when it’s too hot to cook. I have a whole collection of recipes that require zero cooking at all, check them out here!
This sauce comes together in about 5 minutes, and doesn’t require the stove or microwave to make. Just use a few pantry staple ingredients and you have a tasty meal ready in no time. And very little to clean up afterwards… an added bonus!
What’s In This Mint Chimichurri without Cilantro?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Fresh Mint – we have tons of wild mint growing along the stream in our backyard, I grabbed a few handfuls and used them for this delicious sauce!
- Extra virgin olive oil
- Red Wine Vinegar: I used red wine vinegar for the marinade to give this dish a really nice bright Mediterranean flavor. You can substitute white wine vinegar too.
- Garlic – fresh garlic cloves if you have them!
- Lemon Juice or lime juice, always fresh
- Granulated Sugar
- Red Pepper Flakes: for a little heat! I like to add a few shakes of chili flakes to this recipe to give this dish a nice complex depth of flavor. You can skip the pepper flakes if you don’t like spicy sauces.
- Oregano: a spice I always put in my chimichurri sauces, it’s a staple ingredient! This dried oregano has a bright and earthy flavor, and goes so well with the bright and fresh sauce.
- Black Pepper and Kosher salt
How Do I Make This Mint Chimichurri Recipe?
- Add all ingredients to a food processor. Pulse on low speed, increasing to a higher speed until the mint leaves are finely shredded into a pulp and the garlic has been broken down.
- Taste, and adjust seasoning as necessary, adding salt and pepper to taste.
- Enjoy this mint chimichurri sauce with grilled proteins, roasted vegetables, or tossed with a rack of lamb.
- Sauce should last up to 3 days in the refrigerator, sealed in an airtight container. Or freeze leftover sauce in an ice cube tray.
Other Flavorful Sauces with Herbs You’ll Love!
Get the Same Ingredients I Use for this Sweet Mint Chimichurri Sauce:
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Mint Chimichurri (No Cilantro)
Equipment
- Food Processor
Ingredients
- 2 bunches mint stems removed, about 2 packed cups of leaves
- 4 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons oregano
- 1/4 teaspoon Crushed Red Pepper Flakes
Instructions
- Add all ingredients to a food processor. Pulse on low speed, increasing to a higher speed until the mint leaves are finely shredded into a pulp and the garlic has been broken down.
- Taste, and adjust seasoning as necessary, adding salt and pepper to taste.
- Enjoy this mint chimichurri sauce with grilled proteins, roasted vegetables, or tossed with cucumber pasta salad.
- Sauce should last up to 3 days in the refrigerator, sealed in an air tight container.
Video
Nutrition
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