Step 1

Add all ingredients to a food processor. Pulse on low speed, increasing to a higher speed until the mint leaves are finely shredded into a pulp and the garlic has been broken down.

Step 2

Taste, and adjust seasoning as necessary, adding salt and pepper to taste.

Step 3

Enjoy this mint chimichurri sauce with grilled proteins, roasted vegetables, or tossed with cucumber pasta salad.

Step 4

Sauce should last up to 3 days in the refrigerator, sealed in an air tight container.