Mint Cilantro Chimichurri
The simple addition
No long story here. This mint cilantro chimichurri is downright easy and straight up delicious.
If you’re looking for a great addition to a simply cooked meat, add some zip with some chimicurri! Blend it extra hard for a smooth sauce or marinade (kind of like an Argentinian equivalent to salsa verde), or blend it lightly and use it as a beautiful topping to your steak, lamb, pork, fish, chicken…or whatever you can dream of. A quick and simple way to take your #homecookedfeast to the next level!
We made it for our perfectly grilled souvlaki-style bone-out leg of lamb. Give it a shot and let us know your thoughts!
Mint Cilantro Chimichurri
Equipment
- Food Processor or Bamix
Ingredients
- 1 handful cilantro 8-10 sprigs
- 1 handful mint 8-10 sprigs
- 1 tbsp red onion finely chopped
- 3 cloves garlic finely chopped
- ⅓ jalapeno finely chopped
- ½ lime juice
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- salt and pepper to taste
Instructions
- Chop off any gross ends to on the mint and cilantro, remove skin from garlic and cut up jalapeno if you'd like (seeds are the spicy part, so add or don't – your preference!)
- Toss everything into a food processor.
- Blend to as fine as you'd like! For marinade, consider blending slightly longer. For steak/meat topping, leave it a little chunkier.
- Move to bowl and serve!
Try this mint cilantro chimichurri on any meat and make it feast!
- Saffron Rice
- Tomato Basmati Rice
- Simple Pita Bread
- Tasty Mint Cilantro Watermelon Salad
WE WANT TO HEAR FROM YOU!
I absolutely love to make fusion Mediterranean and south American dishes, but I’m from Canada and need more tricks! Any family secrets? Any stories?
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Thanks for stopping in!
Enjoy food; enjoy life. – HCF