Azuluna Mint Chimichurri

Azuluna Mint Chimichurri

Bright, zesty, and herb-packed — this mint-and-parsley chimichurri is a natural pairing for lamb and anything off the grill.

Yield: 1 pint
Prep Time: 10 mins
Total Time: 10 mins
Cuisine: Argentinian-Inspired

Ingredients

• 1 cup fresh mint leaves, finely chopped
• 1 cup fresh parsley leaves, finely chopped
• 1 small red chili pepper, deseeded and chopped, or 1/2 teaspoon red pepper flakes
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/3 cup extra virgin olive oil

Directions

• Combine. In a medium bowl, add mint, parsley, chili or red pepper flakes, garlic, red wine vinegar, salt, and black pepper.

• Mix. Stir in olive oil until evenly combined. Taste and adjust seasoning as needed before serving.

For tips on texture and prep, see Bon Appétit’s Chimichurri Sauce guide.

Pro Tips

• Knife-chop, don’t puree: Finely chopping keeps the sauce vibrant and prevents bitterness.
• Balance to taste: If it’s too sharp, add a splash more oil; if flat, add a pinch of salt or a few drops of vinegar.
• Let it sit: Rest 10–15 minutes before serving to let flavors meld.

Explore serving ideas and sauce uses in this All recipes overview of chimichurri.

Frequently Asked Questions

• Can I use a food processor? You can pulse briefly, but avoid a paste — overprocessing can turn herbs bitter.

• How long does it keep? 3–4 days refrigerated in an airtight container; cover the surface with a thin layer of oil.

• Serving ideas? Spoon over grilled lamb, steak, chicken, roasted vegetables, or grain bowls.

Yes — basil, cilantro, or oregano can be added or substituted for a flavor twist. For inspiration and variations, see The Kitchn’s chimichurri guide.