A spin on the classic herb sauce, this mint chimichurri sauce (with pomegranate molasses) will elevate your grilled or slow-roasted meats. The sauce can be used for dipping, garnishing or even as a marinade. Best of all, it comes together in under 15 minutes.
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Chimichurri is a green sauce originating from Argentina, typically made with parsley, garlic, vinegar, oil, and spices. It's commonly used as a flavorful condiment for grilled meats. This recipe is not really traditional but borrows from traditional chimichurri and adds a Levantine or Middle Eastern touch with mint and pomegranate molasses.
Use this sauce with grilled or roasted meat such as my beef kofta kebabs, chicken kebabs, pulled lamb and Pistachio-crusted rack of lamb.
Ingredients
This recipe comes together quickly and with just a few simple ingredients.
Ingredient Notes and Substitutions
- Fresh Herbs: For this recipe, I am featuring mint and parsley. Parsley is the traditional herb used in Argentinian chimichurri. If you have cilantro on hand, you can try my cilantro chimichurri recipe. Or for a fun twist, try my Red Chimichurri!
- Pomegranate Molasses: I love pairing this sauce with lamb dishes, and pomegranate molasses adds a nice sweet touch to the overall sauce. Pomegranate molasses is available at most grocery stores now, but you’ll definitely find it at your nearest Middle Eastern grocer. You can also buy it online. Use it in other recipes like my Spinach Fatayer (hand pies), Authentic Lebanese Fattoush salad and Arayes (meat-stuffed pitas).
- Dried herbs: I like to use dried mint in place of dried oregano which you would find in a traditional chimichurri sauce. The dried mint complements the flavor of the fresh mint. If you don’t have it, just use dried oregano.
- Acid: I like using a combination of lemon juice and red wine vinegar. You can use one or the other, or substitute for another vinegar if you prefer. White wine and champagne vinegar would work well here.
- Chili Pepper: Chili peppers, hot pepper flakes, or cayenne are all optional. Use as much or as little as you like.
See the recipe card for full information on ingredients and quantities
How to Make Mint Chimichurri Recipe
A two-step recipe, who doesn’t love that?
Step 1: Combine. To a small bowl, add all the ingredients and stir to combine. Don’t adjust the seasoning yet.
Step 2. Marinate. Let the chimichurri sit at room temperature for 1 hour before you use it to infuse all the flavors. Taste and adjust the seasoning to your liking.
Expert Tips
- Dry the herbs. Make sure to dry the herbs before chopping. You can do this in a salad spinner or using paper towels. If the herbs are wet from washing, they will dilute the flavor of the sauce.
- Hand chop is best. I recommend that you hand-chop your herbs. This gives you more control and will not bruise the tender herbs.
- Only use a food processor if you’re in a hurry. I don’t recommend using a food processor but if you have to, use the pulse feature and don’t over-process.
- Use as a marinade. A great way to get dual use out of this sauce is to use it as a marinade for shrimp, fish, meat and chicken.
Recipe FAQs
Yes, you can make this recipe 1 day before you intend to serve it. Store in an airtight container or mason jar in the fridge. Bring to room temperature before serving.
In an airtight container in the fridge. The sauce will last a few days, but it is best to use it within 2-3 days or else it will begin to brown.
Certainly, you can freeze this chimichurri in a freezer bag or an ice cube tray. Transfer frozen cubes to a freezer bag. Just defrost what you need. Frozen chimichurri will last about 6 months in the freezer.
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Recipe Card
Mint Chimichurri Sauce Recipe (with Pomegranate Molasses)
Ingredients
- ½ cup Fresh Mint - Chopped
- ½ cup Fresh Parsley - Chopped
- 2 Garlic cloves - Minced
- 2 teaspoon Dried Mint
- ¼ cup Extra-virgin olive oil
- 2 tablespoon Lemon juice
- 1 tablespoon Red wine vinegar
- 2 teaspoon Pomegranate molasses
- Kosher salt and black pepper to taste
- ½ teaspoon Red pepper flakes - Optional
Instructions
- Combine. To a bowl, add the chopped mint, chopped parsley, dried mint, crushed garlic, lemon juice, vinegar, extra virgin olive oil, a pinch of salt, fresh cracked black pepper, and chili if using. Stir to combine. Don’t adjust the seasoning yet.
- Rest. Let the chimichurri sit at room temperature for 1 hour before you use it to infuse all the flavors. Taste and adjust the seasoning to your liking.
Notes
- Fresh Herbs: For this recipe, I am featuring mint and parsley. Parsley is the traditional herb used in authentic chimichurri. If you have cilantro on hand, you can try my cilantro chimichurri recipe.
- Pomegranate Molasses: Pomegranate molasses is available at most grocery stores now, but you’ll definitely find it at your nearest Middle Eastern grocer. You can also buy it online.
- Dried Mint: I like to use dried mint in place of the more traditional dried oregano you would find in an authentic chimichurri. The dried mint complements the flavor of the fresh mint. If you don’t have it, just use dried oregano.
- Acid: I like using a combination of lemon juice and red wine vinegar. Lime juice also works. You can use one or the other, or substitute for another vinegar if you prefer. White wine and champagne vinegar would work well here.
- Chili Pepper: Chili flakes or cayenne are all optional. Use as much or as little as you like.
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