Name: Mint Chimichurri
Prep time: 5 min
Total time: 5 min
Cuisine: Argentinian
Ingredients: 1 1/2 tablespoons warm water; 1/2 teaspoon kosher salt; 3 garlic cloves, minced; ½ cup finely chopped mint leaves (see Notes for substitute); ⅛ to 1/4 teaspoon red pepper flakes, plus more to taste; 1 ½ tablespoons red wine vinegar; 3 tablespoons olive oil

Mint Chimichurri

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This mint chimichurri makes a bright, garlicky sauce for chicken, seafood, and grilled veggies! It comes together in five minutes with no cooking.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1/2 cup (double for large batch) 1x
Category: Sauce
Method: No Cook
Cuisine: Argentinian
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

Scale

1 1/2 tablespoons warm water
1/2 teaspoon kosher salt
3 garlic cloves, minced
½ cup finely chopped mint leaves (see Notes for substitute)
⅛ to 1/4 teaspoon red pepper flakes, plus more to taste
1 ½ tablespoons red wine vinegar
3 tablespoons olive oil

Instructions

Mix the warm water with salt in a large bowl until dissolved.
Stir in the garlic, mint, red pepper flakes, red wine vinegar, and olive oil. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.

Notes

If using store-bough mint, you can use 1/3 cup Italian parsley and 2 tablespoons fresh mint (so it’s not as expensive).

Find it online: https://www.acouplecooks.com/mint-chimichurri/