Homemade Chimichurri Sauce with Cilantro and Mint
This chimichurri sauce is a bright and herbaceous condiment that is perfect for grilled meats, fish, or vegetables. It is made with a combination of cilantro, parsley, mint, garlic, and shallots, and is flavored with red wine vinegar and olive oil. The sauce is easy to make and can be stored in the refrigerator for up to 5 days.
Chimichurri sauce is a classic Argentinean condiment that is typically made with parsley, garlic, olive oil, and red wine vinegar. However, there are many variations on the recipe, and this version adds cilantro and mint for a brighter, more herbaceous flavor. I first had this sauce at a restaurant in Buenos Aires, and I was immediately hooked. I loved the way the bright, fresh flavors complemented the grilled meats and vegetables. I have been making this sauce ever since, and it has become a staple in my kitchen. I use it on everything from grilled chicken to roasted vegetables to tacos. It is also a great way to add flavor to a simple salad.
Homemade Chimichurri Sauce with Cilantro and Mint Homemade Chimichurri Sauce with Cilantro and Mint Homemade Chimichurri Sauce with Cilantro and Mint Homemade Chimichurri Sauce with Cilantro and Mint
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 bunch cilantro, leaves only
  • 1 cup flat-leaf parsley, leaves only
  • 1/4 cup chopped mint leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 shallot, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
Instructions
  1. Combine the cilantro, parsley, mint, garlic, oregano, salt, and pepper in a food processor or blender.
  2. Pulse until finely chopped. Do not puree.
  3. Stir in the shallot, olive oil, and red wine vinegar.
  4. Serve immediately or store in the refrigerator for up to 5 days.
Why It Works
  • The combination of cilantro, parsley, mint, garlic, and shallots creates a bright and herbaceous flavor that is perfect for grilled meats, fish, or vegetables.
  • The red wine vinegar adds a bit of acidity to the sauce, which helps to balance out the richness of the olive oil.
  • The sauce is easy to make and can be stored in the refrigerator for up to 5 days, making it a great condiment to have on hand.