Mint chimichurri

This is a light, refreshing and simple accompaniment for all sorts of dishes: lamb, fish, a dressing for salads, a filling for omelettes, the list goes on…

PREP TIME: 10 mins


  • 1 cup fresh mint, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 chilli, finely chopped (choose according to your preference when it comes to heat)
  • 3 tablespoons olive oil
  • Pinch of black pepper


  1. Place the mint and parsley in a food processor and blend until they are as fine as you would like them to be. Alternatively, you can chop the herbs finely by hand.
  2. Remove the herbs from the blender, place in a bowl and stir through the garlic, chilli, olive oil and black pepper.
  3. Store in an airtight container in the fridge for up to 3 days (the flavours develop over time).

Inspirations and top tips

  • You could make a smoother sauce by blending all the ingredients together in the blender, adding a little more olive oil and water as required
  • Add some lemon or lime zest for an extra touch

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

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