A refreshing twist to a traditional chimichurri, this mint version pairs perfectly with lamb, chicken & pork.
- 1/2 cup finely chopped fresh mint leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh parsley
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground pepper
- 1 garlic clove, minced
Combine mint leaves, olive oil, parsley, red wine vinegar, salt, cumin, pepper, and minced garlic in a bowl, and stir well.