Levantine•gourmet
Mint Chimichurri Sauce (with Pomegranate Molasses)
A spin on the classic herb sauce, this mint chimichurri sauce (with pomegranate molasses) will elevate your grilled or slow-roasted meats. The sauce can be used for dipping, garnishing or even as a marinade. Best of all, it comes together in under 15 minutes.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup Fresh Mint (- Chopped)
- ½ cup Fresh Parsley (- Chopped)
- 2 Garlic cloves (- Minced)
- 2 tsp Dried Mint
- ¼ cup Extra-virgin olive oil
- 2 tbsp Lemon juice
- 1 tbsp Red wine vinegar
- 2 tsp Pomegranate molasses
- Kosher salt and black pepper to taste
- ½ tsp Red pepper flakes (- Optional)
Instructions
- 1
Combine. To a bowl, add the chopped mint, chopped parsley, dried mint, crushed garlic, lemon juice, vinegar, extra virgin olive oil, a pinch of salt, fresh cracked black pepper, and chili if using. Stir to combine. Don’t adjust the seasoning yet.
- 2
Rest. Let the chimichurri sit at room temperature for 1 hour before you use it to infuse all the flavors. Taste and adjust the seasoning to your liking.