This spin on the traditional sauce is sure to elevate your next dinner
Ever tried adding mint to your chimichurri?
Chimichurri, the classic Argentinian sauce made from parsley, garlic, olive oil, and vinegar is gaining popularity, with a 22.9% increase in menu mentions from Q4 2023 to Q4 2024, according to Technomic’s Ignite Menu data. Chefs are giving this traditional sauce a modern makeover by experimenting with new ingredients like espelette peppers and mint, adding global influences like Thai flavors, and using it in unexpected ways, such as drizzling it over sushi, rather than just serving it with meats.
Mint adds a refreshing, aromatic layer that balances out the tanginess and heat, making it perfect as a marinade or a sauce.
I tried it myself, using it on steak and fries and let me tell you, this was hands down one of the best sauce pairing I’ve had in a long time.
Recipe inspired by traditional chimichurri methods
1 cup of fresh parsley, chopped
1/2 cup fresh mint, chopped
1-2 cloves of garlic, chopped
1-2 tablespoons of red wine vinegar
2 teaspoons of salt
1-2 teaspoons of red pepper flakes (depending on your spice tolerance) you can also use fresh red chili peppers
1 teaspoon of black pepper
1 teaspoons of dried oregano
3/4 cup of olive oil
In a medium bowl, combine the fresh parsley, mint, garlic, red wine vinegar, salt, red pepper flakes, black pepper, and oregano.
Gradually whisk in the olive oil until well combined.
Let the chimichurri rest in the fridge for 30 minutes to allow the flavors to blend together.
If you’re short on time or want to speed things up when it comes to chopping the herbs, feel free to toss everything into a food processor for a quicker blend.
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