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Mint Chimichurri


1 cup of fresh mint leaves

1 cup of fresh Italian Parsley

1 tbsp of super fine diced raw onion

2 garlic cloves pressed, or 2 tsp

2 tbsp of fresh lemon juice

1 tsp of lemon zest

½ tsp sea salt

¼ tsp of red pepper flakes

¼ cup of olive oil


Finely chop mint, parsley, and garlic by hand, or pulse in a food processor. Place in a medium bowl and add the lemon juice, zest, salt, and red pepper flakes. Stir well, and then stir in the olive oil. Chimichurri will keep for several days in the fridge. Chimichurri is perfect with steak, lamb, and chicken, a salad dressing, and a salad topper. If using on IP Protocol divide the recipe into 6 servings to accommodate your daily oil allowance.

Recipes created by Dea Marie of Dea’s Recipes. For more recipes join her Facebook group at:

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