DinnerEntertainingRecipesSaucesVeganVegetablesParsley-Mint Chimichurri

February 2, 2018


Parsley-Mint Chimichurri

This delectable chimichurri will elevate anything you serve it with.
Cook Time 15 minutes
Total Time 15 minutes
Servings 6


  • 1 cup flat leaf parsley loosely packed
  • 1/4 cup mint leaves loosely packed
  • 1 small clove garlic chopped
  • 2 tsp jalapeno chopped
  • 1/2 lemon juiced
  • 1/4 tsp sea salt
  • 1/8 tsp hickory liquid smoke
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup olive oil


  • Place the parsley, mint, garlic and jalapeño in your high-speed blender and pulse the mixture a few times to roughly chop the herbs. Add the lemon juice, salt, liquid smoke and pepper and pulse a couple more times to combine.
  • With the motor running on low speed, slowly stream in the olive oil. Continue to process, scraping down the sides a couple of times along the way, until the chimichurri is smooth.


Try spooning this over roasted butternut squash steaks for a decadent plant-based meal that can't be beat!