Mint Chimichurri

It’s pictured with steak, but if you don’t put it on meat, it’s vegan. Conduct yourself accordingly.

The flavours in this are really bold. Less it more with this condiment!

Mint Chimichurri

Prep Time5 minutes
Cook Time5 minutes
Course: Condiment
Cuisine: Argentina
Servings: 24 tbsp
Calories: 17kcal


  • 1 cup parsley flat leaf, finely chopped
  • 1/3 cup mint fresh leaves, finely chopped
  • 4 cloves garlic pressed
  • 2 tsp oregano dried, or 2 tbsp dry
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp red pepper flakes


  • Combine all the ingredients in a small food processor, or a cup slightly larger than your emulsion blender and pulse just a couple times to combine and chop, but you don't want it homogenous, things should still be individually discernable.


Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg