Make Karen Akunowicz’s Mint Chimichurri

Kristin Teig for Crave

With her brand new cookbook, Crave: Bold Recipes That Make You Want Seconds, hitting the shelves this week, Karen Akunowicz (of Fox & the Knife and Bar Volpe fame) shares her Mint Chimichurri recipe. Combining fresh herbs, acid and great olive oil, it’s a delightful accompaniment to your end-of-summer grilled meats (and a great way to use up all the mint in your garden). Take this one for a whirl and pick up your copy of Crave to try the rest.


  • 2 teaspoons garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1 cup packed fresh mint leaves (preferably spearmint)
  • 1 cup packed fresh Italian parsley leaves
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 6 tablespoons extra-virgin olive oil


  1. Finely chop the garlic and place in a mixing bowl then add the kosher salt. Very finely chop the mint and parsley leaves or pulse in a food processor until finely chopped. Add the herbs to the garlic and salt in the bowl.
  2. Add the vinegar and red pepper flakes and stir until the salt has dissolved. Stir in the olive oil and mix to incorporate thoroughly. Note: The sauce will keep for several days in the refrigerator.

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