Pomegranate Mint Chimichurri

Simone Shapiro
by Simone Shapiro
1 Liters
20 min

Here I add a fun twist to your classic chimichurri recipe. I love to cook with fresh favors mixed with sweet, sour, and salty. This recipe is simple, fun and tasty. You can substitute it with almost any fresh herb you’d like and the outcome will still be amazing. As well as subsisting the pomegranates for any other seasonal fruit.

This chimichurri is a great addition to any meal.

I recommend this on chicken, or steak.

Its the perfect condiment to freshen up any dish.

In our restaurant we serve it with roasted cabbage, and grilled goose liver.

at my home I serve it over slice entrecôte meat.

Sour🍋, sweet🍯, Spicy🌶 and fresh🍃

Pomegranate Mint Chimichurri
Recipe details
  • 1  Liters
  • Prep time: 20 Minutes Cook time: O Minutes Total time: 20 min
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  • 50 grams Mint leaves
  • 350 grams White wine vinegar
  • 300 grams Honey
  • 10 grams salt
  • 150 grams olive oil
  • 1 chili diced very thin (optional)
  • 1 pomegranate

Chiffonade (thinly slice) the mint leaves Add to a mixing bowl
Add the honey, white wine vinegar, salt , and the diced chili (optional, and to your liking of spicy)
Slowly add in the olive oil while mixing the mixture with a whisk
Add in the pomegranate seeds Mix in with a spoon, let the chimichurri sit for a couple of hours so all the flavors combine.
  • This recipe is for about 1 liter, this stays well in the fridge for at least 4/5 days. The olive oil Will rise to the top so make sure to mix well before each use.
  • The pomegranate can be substituted for any seasonal fruit. Another great idea for this recipe is mango. You can cut mango into small pieces and it works great with the recipe as well.
  • I enjoy making this condiment, putting it on my table for dinner and having a delicious barbecue. This works great with meat, and fish as well.