Mint and Pomegranate Chimichurri - Bravabod
Recipes

Mint and Pomegranate Chimichurri

Valentina

If there was a sauce to rule all sauces, this might be it. Unlike a traditional Argentinian chimichurri, the flavors here are decidedly Middle-Eastern from the combination of fresh mint, pomegranate, walnuts, sumac, and garlic. Stir it all together with a base of olive oil until a thick, delicious paste is formed. This sauce adds tremendous flavor to simple proteins, grains, and roasted vegetables.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 4-6 days


Shopping List
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup chopped mint leaves (about 1 cup of whole leaves)
  • 3 tablespoons fresh pomegranate seeds
  • 2 tablespoons walnuts, finely chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon onion or shallot, finely minced
  • 1/2 tablespoon pomegranate molasses (we use this one)
  • 1 garlic clove, minced
  • 1/4 teaspoon sumac (or lemon zest)
  • 1/4 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Stir together all ingredients until a chunky paste is formed. Refrigerate the chimichurri in an airtight container until ready to use.
  2. Serve: Spoon this sauce over protein, mix it into grains, or toss it with roasted vegetables. It's amazing in Roasted Squash with Mint Chimichurri.

Recipe Notes

Note 1: Recipe inspired by the Mint Pesto from the Gjelina Cookbook.

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Mint and Pomegranate Chimichurri

PT10M 1/2 cup extra-virgin olive oil 1/2 cup chopped mint leaves (about 1 cup of whole leaves) 3 tablespoons fresh pomegranate seeds 2 tablespoons walnuts, finely chopped 1 tablespoon red wine vinegar 1 tablespoon onion or shallot, finely minced 1/2 tablespoon pomegranate molasses (we use this one) 1 garlic clove, minced 1/4 teaspoon sumac (or lemon zest) 1/4 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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