Apricot-Mint Chimichurri Recipe

Name: Apricot-Mint Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried apricot; 1 teaspoon honey; 1 ¼ cups fresh mint leaves; ¾ cup fresh parsley, packed; ½ cup fresh cilantro, packed; ⅔ cup red wine vinegar; 4 garlic cloves, peeled; 1 teaspoon kosher salt; ½ teaspoon fresh ground black pepper; 1 teaspoon cumin; 1 teaspoon lemon zest; 1 pinch crushed red pepper flakes; 1 -1 ¼ cup extra virgin olive oil

Servings: persons

½ cup dried apricot
1 teaspoon honey
1 ¼ cups fresh mint leaves
¾ cup fresh parsley, packed
½ cup fresh cilantro, packed
⅔ cup red wine vinegar
4 garlic cloves, peeled
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon lemon zest
1 pinch crushed red pepper flakes
1 -1 ¼ cup extra virgin olive oil

1
Place apricots and honey in bowl; cover with hot water.
2
Soak 10 minutes.
3
Meanwhile, in salted boiling water, blanch herbs 20 seconds.
4
Shock immediately in ice water; spread on a paper towel-lined baking sheet to dry.
5
Remove apricots from hot water; roughly chop.
6
In food processor, combine all ingredients but olive oil.
7
Process until finely chopped.
8
With motor running, slowly incorporate oil and pulse until just combined (consistency should be that of a thick sauce).
9
Cover; store in refrigerator to meld, about 10 minutes.

417

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: ½ cup dried apricot, 1 teaspoon honey, 1 ¼ cups fresh mint leaves, ¾ cup fresh parsley, packed, 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

How did you like this recipe?

Frequently Asked Questions