This Mint Chimichurri is bright, herb-forward, and incredibly versatile. Made with mint, cilantro, chives, garlic, dried oregano, red wine vinegar, and a touch of red pepper flakes, it’s fantastic with grilled meats—especially lamb. Use it as a marinade, a dipping sauce, or a finishing drizzle. Fast to prepare and full of vibrant flavor, it’s a simple way to elevate weeknight meals or special dinners alike.
Try it with Grilled Lamb Chops!
Why I Love This mint chimichurri
Oi, Gente!
This mint chimichurri is a fresh, herby twist on classic chimichurri. Like the popular cilantro version, it brings a lively mix of herbs and acid that brightens everything it touches. The mint gives a cooling lift that pairs especially well with richer proteins like lamb, while the cilantro and chives add depth and a gentle onion note.
It’s incredibly adaptable: spoon it over grilled or roasted meats, toss it with roasted vegetables or grains, use it as a marinade, or simply serve it as a condiment for sandwiches and wraps. It takes only a few minutes and a food processor to come together, so you’ll have a flavorful sauce ready in about five minutes.
Fresh, bold, and easy to love—this chimichurri is one of those kitchen staples you’ll reach for again and again.
Beijinhos xx
Ingredients
REMEMBER!
Changing a recipe can affect the outcome. For best results, follow the recipe closely, especially when trying it for the first time.
- Fresh mint leaves – use only the leaves for a clean, bright flavor.
- Fresh cilantro leaves – adds brightness; if you dislike cilantro, substitute curly parsley for a milder profile.
- Fresh chives – a delicate, oniony note.
- Garlic cloves – fresh garlic gives the classic punch.
- Olive oil – extra virgin olive oil for best flavor.
- Dried oregano – a touch of earthiness to bind the herbs.
- Red wine vinegar – adds tang and lift.
- Red pepper flakes – optional, but recommended for gentle heat.
- Salt and pepper – to taste; kosher salt and freshly ground pepper work well.
For exact measurements and full instructions, see the recipe card below.
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Food Processor
Rubber Spatula
16oz Mason Jar
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How to Make Mint Chimichurri
Add everything to the bowl of a food processor. Place the mint, cilantro, chives, garlic, olive oil, dried oregano, red wine vinegar, red pepper flakes, salt, and pepper into the bowl.
Pulse, pulse, pulse. Pulse about three times to achieve a fine chop rather than a purée. Stop, scrape down the sides, and pulse a couple more times if needed. Short pulses keep the herbs from over-blending and prevent the mixture from heating up, which preserves the fresh herbal flavor.
Taste and adjust. Add additional salt, pepper, or red pepper flakes to suit your preference. Let the chimichurri rest about 30 minutes at room temperature if you can; this helps the flavors meld and allows the oil to settle back for a silkier texture. It will taste even better after a short rest.
how to store:
Keep chimichurri in an airtight container in the refrigerator for about 4–5 days. The flavors deepen with time, but the mint is brightest in the first couple of days. For longer storage, freeze portions in an ice cube tray, then transfer the frozen cubes to a freezer bag. Thaw in the fridge and stir before using; thawed chimichurri can be gently reheated or used in cooked dishes where a slight loss of brightness is acceptable.
What to Serve It With:
Mint chimichurri pairs wonderfully with grilled or roasted lamb, beef, pork, chicken, and seafood. It also livens up roasted vegetables, grain bowls, sandwiches, and wraps. Use it as a finishing sauce, a marinade, or a bright condiment to add freshness and punch to nearly any dish.
Other Sauces You’ll Love
- Cilantro Chimichurri Sauce
- Spinach Almond Pesto
- Creamy Avocado Lime Dressing
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Mint Chimichurri
Aline Shaw
1 cups
1505 kcal
5 mins
5 mins
Ingredients
- 1 cup of fresh mint leaves
- 1/4 cup of fresh cilantro leaves
- 1/4 cup of fresh chives
- 4 garlic cloves, peeled
- 3/4 cup of olive oil
- 1 teaspoon of dried oregano
- 1 tablespoon of red wine vinegar
- 2 teaspoons of red pepper flakes
- Salt and pepper to taste
Equipment
- Food Processor
- Liquid measuring cup
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Instructions
- Add all ingredients to a food processor and pulse 2–3 times.
- Open the processor, check the texture, and scrape down the sides. Pulse a couple more times as needed to achieve a fine chop.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Transfer to a mason jar and let rest at room temperature for 30 minutes before serving.
Bom Apetite!!
Nutrition
Calories: 1505kcal
Carbohydrates: 15g
Protein: 4g
Fat: 163g
Fiber: 6g
Let me know how it was!