Mint Chimichurri

Name: Mint Chimichurri
Total time: 15 min
Ingredients: 2 garlic cloves (core removed (see notes)); ½ long red chilli (seeds & ribs removed (see notes)); 1 cup fresh mint leaves (firmly packed); 1 cup fresh parsley leaves (firmly packed); 2 tsp lemon juice; 3 tbsp olive oil; 2 tsp red wine vinegar; 1 tsp garlic infused olive oil ((see notes)); fine salt to taste

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Total: 15 minutes

Servings: 4

Author : Lee-Ann Grace

keto mint sauce mint chimichurri

Ingredients

Remove All · Remove Spices · Remove Staples

2 garlic cloves (core removed (see notes))½ long red chilli (seeds & ribs removed (see notes))1 cup fresh mint leaves (firmly packed)1 cup fresh parsley leaves (firmly packed)2 tsp lemon juice3 tbsp olive oil2 tsp red wine vinegar1 tsp garlic infused olive oil ((see notes))fine salt to taste

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Instructions

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Step 1

Place garlic (2 cloves - core removed) and long red chilli (½ a chilli with seeds and ribs removed) in the bowl of a food processor and process until finely chopped.

Step 2

Then add fresh mint leaves (1 cup - firmly packed) and fresh parsley leaves (1 cup - firmly packed) to the processor bowl and process until finely chopped, scraping the sides of the processor bowl as needed.

Step 3

Combine lemon juice (2 tsp), olive oil (3 tblsp), red wine vinegar (2 tsp), garlic infused olive oil (1 tsp) and fine salt to taste in a bowl, then add chopped herb mixture and mix well to combine then serve.