Ingredients:

  • 1 cup (60g) flat-leaf parsley, finely chopped
  • ½ cup (30g) fresh mint leaves, finely chopped
  • 3 cloves (15g) garlic, minced
  • ½ cup (120ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) red pepper flakes
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly ground black pepper

Instructions:

  1. Ensure parsley and mint are completely dry, then finely mince the herbs and garlic until they are fragrant and uniform in size.
  2. In a small mixing bowl, combine the red wine vinegar, lemon juice, salt, pepper, and red pepper flakes. Slowly whisk in the olive oil until the mixture is cohesive and the seasonings are fully dissolved.
  3. Fold the chopped herbs and garlic into the liquid mixture and stir gently to combine.
  4. Let the mint chimichurri sauce rest at room temperature for 15 minutes to allow the salt to draw out the oils from the mint and parsley for a deeper flavor.