Mint Chimichurri - a flavour packed no-cook sauce full of fresh herbs with a touch of chilli. The perfect partner for lamb!
- 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
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.
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.
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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- I have used only half a long red chilli, with the seeds and ribs removed to reduce the heat. You could use the whole chilli with or without the seeds and ribs if you would like it hotter.
- No food processor? No problem - all you need is a sharp knife to finely chop the herbs and chilli by hand, and crush the garlic cloves.
- A note about the garlic infused olive oil. This sounds like an ingredient that would be hard to find, but most of the supermarkets now have a lot of different flavoured oils available. I know we have fresh garlic in the recipe already, but I like to add a small amount of the garlic infused oil because it's a different flavour to the fresh garlic.
- I like to "core" the garlic cloves, which means slicing the clove in half longways and removing the green "onion like" core in the centre (sometimes it's bright green, other times it's quite white). This makes the garlic flavour milder and less sharp. An Italian chef once explained it to me as the garlic being "hotter" with the core still in.