Minted Chimichurri

MAKES ABOUT 1 CUP • PREP TIME: 15 minutes • COOK TIME: not applicable

Chimichurri is to South America as salsa verde is to Italy. Or maybe it’s simpler to call it Argentinian barbecue sauce. My version combines parsley, garlic, red pepper flakes, olive oil, lemon juice, and the kicker, mint. The scent of mint has been shown to increase alertness, and the taste is perfect for waking up chicken and other meats. As the Argentines might say, this is a chimichurri that adds destello (sparkle) to a dish.

3/4 cup tightly packed fresh mint
3/4 cup tightly packed flat-leaf parsley
1/3 cup fresh oregano, or 2 tablespoons dried
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
2 teaspoons lemon zest
1/3 cup freshly squeezed lemon juice
2/3 cup extra-virgin olive oil

Add all the ingredients to a blender or food processor and process until all the ingredients are well combined. 

STORAGE: Store in an airtight container in the refrigerator for up to 5 days

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.