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Chimichurri with Mint and Basil

Amanda Haas
Prep Time 10 mins


  • 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!