Go Back Email Link
–+ servings
spicy mint jelly recipe for lamb mint sauce with garlic olive oil chili flakes red wine vinegar and sugar best homemade mint sauce for lamb not jelly

Mint Chimichurri (No Cilantro)

Kelly Jensen
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!
5 from 3 votes
Print Recipe Pin Share Tweet
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Condiment, Sauce, Side Dish
Cuisine American
Servings 8 servings
Calories 130 kcal

Equipment

  • Food Processor

Ingredients
  

  • 2 bunches mint stems removed, about 2 packed cups of leaves
  • 4 cloves garlic
  • 1/2 cup 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: 130kcalCarbohydrates: 3gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 2mgPotassium: 21mgFiber: 1gSugar: 2gVitamin A: 70IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!