Mint Chimichurri

By Jenn Whaley Hillier
August 3, 2015
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Serves: 4

  • 1 cup fresh mint leaves, packed, rough chopped
  • 1 cup flat leaf parsley leaves, packed, rough chopped
  • 2 garlic cloves, chopped
  • 1 small serrano chile, seeds discarded
  • 1/8 cup white wine vinegar
  • 1 tablespoon water
  • 1/8 cup olive oil (possibly a little extra depending on the consistency you like)
  • 1 pinch kosher salt
  1. In a food processor, pulse together mint leaves, parsley, garlic and serrano chile.
  2. Slowly add white wine vinegar, and water.
  3. Pulse to combine into a paste.
  4. Slowly add olive oil to desired consistency.
  5. Season to taste with a pinch of kosher salt.
  6. Transfer to a bowl and serve with warm lamb chops.

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