I’m always looking for ways to use the fresh mint from my garden. Mint is so good for you that I sneak it in whenever I can. (Try it in a blueberry smoothie!) Most people associate mint with lamb and other Mediterranean dishes but it can add depth to so many recipes. Don’t be afraid to use it!
If you don’t have aged fig balsamic vinegar, you can substitute regular balsamic vinegar but I implore you to find a bottle of this nectar. I get mine from Clara Ida Frances. Order a bottle for yourself and make this sauce!
Though not as vibrantly green as many chimichurri sauces that use a lighter vinegar, this sauce is sure to please a crowd. It’s garlicky, bright with fresh herbs, and deceptively seductive for being such a healthy sauce. You’ll want to drizzle (okay, pour) this over grilled meats all spring.
Aged Fig Balsamic Chimichurri Sauce
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1/2 cup English mint leaves
4 cloves garlic
3/4 olive oil
1/4 cup aged fig balsamic vinegar
Lemon sea salt and freshly ground black pepper
1. Pulse the herbs and garlic in a food processor until coarsely chopped.
2. Add olive oil, aged fig balsamic vinegar, sea salt and pepper and pulse until even in consistency. Add more oil and/or vinegar if too thick. Great on grilled meats!