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Chimichurri with Mint and Basil

By April 14, 2019October 2nd, 2020No Comments
Sauces 5715 scaled

Photo: Erin Kunkel

Heavy cream-and-flour-based sauces can be delicious, but healthier ingredients like herbs, vinegar, oil, and aromatics take center stage in my favorite sauces. Chimichurri (pictured opposite, top) is one of my go-to’s. Hailing from Argentina where it is paired with grilled skirt steak, this green sauce is a lively addition to practically everything. My family likes to spoon it over salmon and use it as a dip for roasted veggies. I love the herb combo in the recipe, but use whatever you have. Both cilantro and chives can be thrown in the mix.

Sauces 5715

Chimichurri with Mint and Basil

Amanda Haas
5 from 1 vote
Prep Time 10 minutes


  • 3 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 3 garlic cloves peeled
  • 2 cups loosely packed parsley leaves
  • 1 cup loosely packed basil leaves
  • 1 cup loosely packed mint leaves
  • ¾ cup extra-virgin olive oil
  • Kosher salt (optional)


  • Place the vinegar, mustard, and garlic in the bowl of a food processor. Pulse a few times to break up the garlic. Add all the herbs and pulse until the herbs are evenly chopped. Use a spatula to scrape down the sides of the bowl, then add the olive oil. Pulse until the herbs are coarsely chopped and a thick sauce forms. (For a thinner sauce, stir in additional oil.) Taste, adding salt if desired.
  • Store in an airtight container in the refrigerator for up to 1 week.


No food processor or blender?
Make these green sauces directly on a cutting board. Roughly chop the garlic with the Dijon mustard, add the herbs, and chop to reach the desired consistency. Transfer to a small bowl and pour in the oil, then stir with a spoon to incorporate. Season with salt and serve.
Tried this recipe?Let us know how it was!