In a food processor, blend all the ingredients together until very finely combined. Decant into a bowl, cover with plastic wrap and leave at room temperature to develop in flavour for an hour.
Serve drizzled over meat. It works wonderfully with a steak, obviously but will also marry well with other meats and poultry and even seafood. If I don't eat all the Chimichurri in one sitting, I'll use it within a day or so as a marinade for another meat.
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