Chimichurri sauce is a fresh, green sauce originating in Argentina and Uruguay and typically used on grilled meats. This is my interpretation.
- In a food processor, pulse garlic until finely chopped. Add parsley (cilantro) and process until finely chopped.
- Scrape garlic and herbs into a medium bowl. Add rest of chimichurri sauce ingredients and whisk until well incorporated.
- Store in glass jar in fridge up to 3 days.
Chimichurri sauce is typically made with red wine vinegar, but I prefer the taste of lemon or lime juice. Feel free to use what you have on hand.