Apricot Mint Chimichurri Recipe

Name: Apricot Mint Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried apricots; 1 teaspoon plus 1 tablespoon honey; 1 1/4 cups fresh mint leaves; 1 cup fresh flat-leaf parsley leaves; 1/2 cup fresh cilantro stems and leaves; 2/3 cup red wine vinegar; Zest and juice of 1 lemon; 2 cloves garlic, peeled; 1 teaspoon chipotle adobo sauce; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Pinch crushed red pepper; 1 cup extra-virgin olive oil

Servings: persons

1/2 cup dried apricots
1 teaspoon plus 1 tablespoon honey
1 1/4 cups fresh mint leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro stems and leaves
2/3 cup red wine vinegar
Zest and juice of 1 lemon
2 cloves garlic, peeled
1 teaspoon chipotle adobo sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper
1 cup extra-virgin olive oil

1
Place the apricots and 1 teaspoon honey in a heat-proof bowl and cover with boiling water.
2
Soak the apricots for 10 minutes to plump.
3
Remove the apricots from the hot water and roughly chop.
4
In a food processor, combine the mint, parsley, cilantro, vinegar, lemon zest and juice, garlic, adobo sauce, cumin, paprika, salt, black pepper, red pepper, remaining tablespoon honey and olive oil and pulse until finely chopped.
5
Add the rehydrated apricots and pulse until the consistency resembles a thick chunky sauce.
6
Cover and store in the refrigerator to allow flavors to come together and serve with grilled meats.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup dried apricots, 1 teaspoon plus 1 tablespoon honey, 1 1/4 cups fresh mint leaves, 1 cup fresh flat-leaf parsley leaves, and more.

Yes, Apricot Mint Chimichurri falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Mint Chimichurri

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