Tangy minty chimichurri sauce with fresh mint, parsley, and garlic.
The rebel in me refused to do so, thinking, “I love mint!
I’ll use it in cooking.”
Elise Bauer
(Gardeners reading this are laughing about now.)
I’ve made the sauce with straight mint and with a parsley mint blend, and the blend wins.
It’s just the right balance of flavors.
Elise Bauer
A lovely accompaniment to steak or pork, and a perfect sauce to spoon over lamb.
Add the mint and parsley leaves and pulse until finely chopped.
(Alternatively chop everything finely by hand.)
Remove to a medium bowl.
Stir in the olive oil.
The sauce will keep for several days in the refrigerator.
Perfect to serve with lamb or steak!
