Great on steak or any meat that is roasted or grilled. Robin says the mint makes this chimichurri feel fresh and spicy, punching up all the flavors.
schedule 10 minutes
schedule 10 minutes


  • 1 cup cilantro leaves
  • 1 cup flat leafed Italian parsley
  • 12 cup fresh mint leaves
  • 1 shallot diced
  • 4 or 5 cloves garlic chopped
  • 12 teaspoon red pepper flakes
  • 34 cup olive oil
  • 14 cup red wine vinegar
  • salt and pepper to taste


Add the herbs, diced shallot and chopped garlic to a food processor or blender and pulse until chopped and incorporated. 

Pour in 3/4 cup olive oil and 1/4 cup of red wine vinegar into the food processor and pulse until you have a blended sauce with a soupy consistency. 

Taste your chimichurri at this point and add salt and pepper until it tastes the way you'd like. 

If you think it's too chunky, you can add up to another quarter cup of olive oil or vinegar and pulse again to change the thickness of the sauce. 

Store in the fridge for about 2 to 3 weeks. If you're pulling it straight out of the fridge to use, it might be extra thick. Allowing the chimichurri to come closer to room temperature will bring it back to a more oily texture. 

Have you made this recipe? Tag @beerinator and let him know!



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