Mint Chimichurri Sauce (5 Min.)

Living in New Zealand, I tend to cook a lot of lamb dishes thanks to the high-quality meat on offer and this pungent chimichurri and my mint tzatziki are my go-to sauces to go with them.

• Quick and easy sauce: You can make this fresh Argentinian sauce in 5 minutes flat with 7 ingredients.
• Versatile condiment: Naturally dairy and gluten-free, this herby sauce is not just a delicious addition to steak. Use it as a marinade or dipping sauce, drizzle it over roasted vegetables, and of course, it’s fabulous with lamb dishes.
• Lamb loves mint: It’s a classic flavor combination and I love serving this mint sauce with my roasted lamb loin, lamb steaks, and ground lamb wellingtons to name a few.

See the recipe card for full information on ingredients and quantities.

• Fresh herbs – Fresh mint and parsley leaves. This recipe won’t work with dried herbs.
• Oil – Choose a good quality extra virgin olive oil if possible.
• Vinegar – Red wine vinegar is typically used in chimichurri but white wine vinegar can be used as well.
• Garlic – Fresh garlic only.
• Seasoning – Red chili flakes and salt. That’s it.

See the recipe card for full information on the steps.

Add everything apart from the fresh herbs to the blender. Blend briefly and then add the herbs.

Blend until you have the desired consistency. Scraping down the sides as needed. Season to taste and serve.

Homemade chimichurri sauce can be stored in an airtight container in the fridge for up to 5 days. A perfect addition to you weekly meal prep routine.

You can also store it in ice cube trays in the freezer for up to 3 months. Simply thaw them as needed at room temperature.

For more delicious sauces, check out the following recipes:

• Lemon dill dressing
• Sunflower pesto
• Arugula lemon pesto
• Homemade dijonnaise

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