Chimichurri is served in Argentina mainly with grilled beef. There are endless variations to be found. Chimichurri is traditionally made with garlic and chili pepper combined with red wine vinegar, olive oil, and fresh green herbs. So why not with fresh mint?
This chimichurri mint is a variety that would go very well with lamb or fish. But it was also delicious with these fantastic short ribs.
No blender? No problem. Take a sharp knife and just chop everything finely. We like it when it is still nice and coarse so that you can see all the ingredients.
- a handful of fresh cilantro
- a handful of fresh mint
- 2 cloves of garlic
- half a red pepper
- juice of half a lime
- salt to taste
- 50 ml of olive oil
- Remove the seeds and glands from the red pepper. If you like it hot, you chop up the whole pepper.
- Now cut all the ingredients very fine and stir everything.
- Let the sauce chill for a few hours to allow all the flavors to mix. If you have the time, you can leave the chimichurri overnight. The taste only gets better.