MINT CHIMICHURRI SAUCE RECIPE

GLUTEN-FREE & VEGAN

INGREDIENTS: - leaf parsley - mint leaves - serrano or jalapeño pepper - garlic cloves - lime - honey or agave nectar - olive oil - salt & pepper to taste

1) Place the parsley, mint, pepper, garlic, lime, and honey into the bowl of a food processor.

HOW TO MAKE

2) Pulse until well combined. 3) While the food processor is running, slowly add the olive oil in a steady stream.

HOW TO MAKE

4) Pour the sauce into a small bowl. Season with salt and pepper to taste. 

HOW TO MAKE

Use for dipping or as a marinade. Great topped on lamb chops, flatbread pizza, roasted chicken, and more!

HOW TO MAKE

If you're hoping for a more spicy Mint Chimichurri Sauce, include a few seeds from the pepper while processing the sauce. 

NEED MORE SPICE?

The finished sauce will be thick with pieces of fresh herbs. For a thinner consistency, add more oil. 

TEXTURE

Keep leftover sauce in an airtight jar and store in the fridge for up to 3 days. 

HOW TO STORE

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