This chimichurri swaps the traditional parsley base for fresh basil and mint, then adds lemon zest alongside the usual red wine vinegar for a brighter, sharper sauce. It comes together in about 10 minutes and keeps in the fridge for days. If you grill regularly, a jar of this in the fridge means every burger, chicken thigh, or grilled vegetable this week already has a sauce waiting for it.
Shopping notes
- Fresh basil and mint: Dried will not work here — the whole sauce depends on fresh herb flavor. Buy more than you think you need; both herbs wilt fast and you want to measure after picking the leaves, not before.
- Extra-virgin olive oil: This is an uncooked sauce, so the oil flavor is front and center. A mid-range everyday EVOO is fine; you do not need anything expensive, but avoid light or pure olive oil — they taste flat.
- Red wine vinegar: Standard grocery-store red wine vinegar works well. White wine vinegar is an acceptable swap if that is what you have; avoid balsamic, which is too sweet.
- Lemon zest: Zest the lemon before you do anything else — it is much easier before the lemon gets handled. A microplane gives finer zest than a box grater.
What makes this version work
The key move is not over-processing. Pulse the food processor in short bursts rather than running it continuously — you want a rough, slightly chunky texture where you can still see herb pieces, not a smooth green paste. A paste turns oily and loses the fresh herb character within a few hours. The second thing that matters is resting time: let the finished sauce sit for at least 15 minutes before serving. The garlic and red pepper flakes need a few minutes in the oil and vinegar to mellow and distribute. Taste it straight off the blade and it will seem sharp and unbalanced; taste it after a rest and it will be noticeably rounder. Skip running the processor for more than 10–12 total seconds — over-blending turns the herbs bitter from heat friction.
If something goes sideways
- Sauce tastes too sharp or vinegary: Add a small pinch of sugar and another tablespoon of olive oil, then let it rest another 5 minutes. Do not add more herbs — they will not fix acidity.
- Garlic flavor is overwhelming: This usually means the garlic was processed too fine. Next time, add it last and pulse only once or twice. For the current batch, stir in a little more oil and let it sit longer — the sharpness softens as it infuses.
- Sauce turns dark or dull green quickly: Oxidation from over-processing or from not covering the surface with oil. Press plastic wrap directly onto the surface of the sauce before sealing the container, or pour a thin layer of olive oil on top.
- Texture is too watery: The herbs were wet when processed. Always dry basil and mint thoroughly after washing — spin them in a salad spinner or pat them firmly with a towel before they go into the processor.
- Sauce is too thick to drizzle: Stir in olive oil one teaspoon at a time until you reach the consistency you want. Do not add water — it will make the flavor flat and cause separation.
Leftovers and meal prep
This sauce is genuinely better on day two, once the garlic and herbs have had time to infuse the oil. Store it in a small airtight jar in the fridge for up to 3 days — after that the mint starts to turn and the flavor gets muddy. Before sealing, pour a thin layer of olive oil over the top to slow oxidation and keep the color bright. When you pull it from the fridge, the oil will have solidified; just let the jar sit at room temperature for 10 minutes and give it a good stir before using. If you want to stretch your prep further, make a double batch at the start of the week: use it as a burger sauce on Monday, a marinade for chicken thighs on Wednesday (grill or bake chicken to 165°F internal), and a grain bowl dressing by Friday. It does not freeze well — the fresh herbs turn black and lose all texture once thawed.
Basil Mint Chimichurri
Ingredients
- 1 cup fresh basil leaves loosely packed
- ½ cup fresh mint leaves loosely packed
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper freshly ground
- 1 teaspoon lemon zest freshly grated
Instructions
- In a food processor or a mortar and pestle, combine the basil, mint, and garlic. Pulse or grind until roughly chopped.
- Add the red pepper flakes, sea salt, black pepper, and lemon zest. Continue to pulse a few more times to combine.
- Slowly drizzle in the olive oil and red wine vinegar while processing, until the mixture becomes a slightly chunky but cohesive sauce. Avoid over-blending to maintain texture.
- Taste and adjust seasoning, adding more salt, lemon, or vinegar as needed for balance.
- Transfer to a bowl and let sit for 10 minutes before serving to allow flavors to meld.
Notes
- For an extra kick, add a finely chopped shallot or a splash of lime juice.
- If storing, refrigerate in an airtight container with a thin layer of olive oil on top.
- The chimichurri will stay fresh for up to 3 days.
Nutrition
Common questions
Can I make this chimichurri ahead of time?
Yes — it actually improves after sitting for several hours. Make it up to 24 hours in advance, store it covered in the fridge, and stir well before serving.
Can I use a blender instead of a food processor?
A blender works but tends to over-process the herbs into a smooth paste, which changes the texture. If using one, use the pulse function only and stop as soon as the herbs are roughly chopped.
How much sauce does this recipe make, and is it enough for a full cookout?
A standard batch yields roughly ¾ to 1 cup, which covers about 4–6 burgers generously. For a larger cookout, double or triple the batch — the ingredient ratios scale up without any issues.
Can I use this as a burger marinade, not just a topping?
You can use it as a marinade for chicken or steak before grilling, but do not marinate ground beef patties in it — the acid from the vinegar will start to break down the surface texture. Apply it to formed patties right after cooking instead.
Is there a way to make it less spicy for kids?
Simply leave out the red pepper flakes entirely — the sauce still has plenty of flavor without them. You can always serve the flakes on the side so adults can add their own.
My fresh herbs are starting to wilt — will they still work?
Slightly wilted herbs are fine as long as they are not slimy or discolored. Soak them in ice water for 5 minutes before using and they will perk up enough to give you good flavor and color.
Try these next
- Hawaiian Teriyaki Burger — another great use for this sauce
- Ultimate Avocado Bacon Smash Burger
- Angus Bacon Guacamole Burger — pairs well with herb sauces
- Veggie Sauce Burger Perfection — more homemade sauce ideas