Mint Chimichurri (No Cilantro)
This mint chimichurri is a bright and fresh sauce made with fresh mint, olive oil, garlic, vinegar, herbs, and no parsley! Great on grilled entrees like lamb, kabobs, vegetables, and meats. This sauce brightens up any dish with a sweet and herby finish, and is sweet, spicy, and garlicky too!
Servings: 8 servings
Calories: 130kcal
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
Calories: 130kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 21mg | Fiber: 1g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg