1) Place the parsley, mint, pepper, garlic, lime, and honey into the bowl of a food processor.
2) Pulse until well combined. 3) While the food processor is running, slowly add the olive oil in a steady stream.
4) Pour the sauce into a small bowl. Season with salt and pepper to taste.
Use for dipping or as a marinade. Great topped on lamb chops, flatbread pizza, roasted chicken, and more!
If you're hoping for a more spicy Mint Chimichurri Sauce, include a few seeds from the pepper while processing the sauce.
The finished sauce will be thick with pieces of fresh herbs. For a thinner consistency, add more oil.
Keep leftover sauce in an airtight jar and store in the fridge for up to 3 days.
FULL RECIPE AT: