Mint Chimichurri
Mint Chimichurri. Here's a sauce that takes advantage of all that mint, a South American chimichurri, with mint taking the place of some of the parsley that is traditional for classic chimichurri. I've made the sauce with straight mint and with a parsley mint blend, and the blend wins. It's just the right balance of flavors. It also goes great on fish, chicken, or even pasta! This mint chimichurri sauce is great on meat roasts, steaks and this mint version is especially wonderful with a grilled rack of lamb. To cook Mint Chimichurri you need 8 ingredients and 3 steps quickly.
The ingredients needed to make Mint Chimichurri:
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1/3 bundle of cilantro
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1/4 C of mint
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1/3 bundle of parsely
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1/2 C of white wine vinegar
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1/4 of red onion; rough chop
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4 cloves of garlic; minced
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4 of scallions
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3/4 C of EVOO
Steps to make Mint Chimichurri:
- Combine all ingredients except olive oil in a food processor or blender.
- Pulse until pureed. Drizzle in olive oil slowly while pulsing.
- Variations; Roasted green bell pepper, shallots, jalapeños, habanero, bacon, oregano, marjoram, parmesean, romano, gruyere, spinach, arugula, watercress, almond, walnuts, honey, lime, lemon, sugar, cayenne, crushed pepper flakes, chives, caramelized onions, bacon fat, peanut oil, coconut oil or milk, toasted coconut,
Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. The mint chimichurri is a chunky blend of mint, tarragon and parsley with finely minced shallots, red pepper flakes, red wine vinegar and olive oil. Don't forget the salt and pepper. A quick whisk and the the chimichurri is done. In this recipe, we serve the chops with a sauce of mint chimichurri, a loose pesto of sorts, Argentinian, with fresh mint, parsley, garlic, vinegar and oil.
