Mint Chimichurri

Name: Mint Chimichurri
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Latin
Ingredients: 2 cups finely chopped (60 g) Mint; 1/4 cup finely chopped (10 g) Parsley; 2 Tbsp fresh (5 g) Oregano; 1/4 cup minced (40 g) Shallot; 1 large clove minced Garlic; 3/4 cup EVOO (180 ml) Olive Oil; 2 Tbsp (30 ml) Red Wine Vinegar; 3 Tbsp (45 ml) Lime Juice; 1/2 Tbsp (7.5 ml) Fish Sauce; 1/2 tsp chili flake (1 g) Red Pepper; 1 Tbsp (15 ml) Honey; 1 Tbsp preserved lemon minced (15 g) Lemon; to taste Salt

Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.

FINISHING SAUCE · SHRIMP & GRILLED MEATS

In the published recipe, this is the finishing sauce for marinated shrimp.

Stephanie Izard's mint chimichurri for shrimp, grilled meats.

On the jar

CITRUS-HONEY

Method: shake
Yield: about 2 cups
Ingredients: 13

Stove sauce. Cook from the recipe

Ratio

Olive Oil 180 mlRed Wine Vinegar 30 mlLime Juice 45 mlFish Sauce 8 mlHoney 15 ml

Ingredients

Mint2 cups finely chopped (60 g)
Parsley1/4 cup finely chopped (10 g)
Oregano2 Tbsp fresh (5 g)
Shallot1/4 cup minced (40 g)
Garlic1 large clove minced
Olive Oil3/4 cup EVOO (180 ml)
Red Wine Vinegar2 Tbsp (30 ml)
Lime Juice3 Tbsp (45 ml)
Fish Sauce1/2 Tbsp (7.5 ml)
Red Pepper1/2 tsp chili flake (1 g)
Honey1 Tbsp (15 ml)
Lemon1 Tbsp preserved lemon minced (15 g)
Saltto taste

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2 BUNCHES MINT, ¼ BUNCH OREGANO, 1 SHALLOT.
Season to finish: PARSLEY (about 4 Tbsp), GARLIC (1 clove), RED PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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Companion jar

Mint Chimichurri wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
Chimichurri★ STARRED KITCHENOn the jar: CHIMICHURRI
Wild Garlic Chimichurri★ STARRED KITCHENOn the jar: WILD GARLIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard (marinated shrimp page).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stephanie Izard (marinated shrimp page) (published as “Mint Chimichurri”). Full citation lives in Provenance.

Companion jar