Chimichurri is a spicy-vinegar-pesto-like sauce originally from Argentina. It’s used both as a sauce and a marinade for meat or fish. The flavor of Chimichurri sauce is best after a day or two of refrigeration.
a good handful of parsley
a good handful of cilantro
2 tablespoons chopped fresh oregano
4 cloves garlic
1/2 jalapeño pepper, seeds removed (or any chill pepper)
2 tbsp. red wine vinegar
1/2 cup olive oil
Put all ingredients (except olive oil) into food processor and purée until coarsely chopped. While the food processor is running pour in the olive oil. Add salt to taste.
Refrigerate in a tightly cover, sterilized glass jar and use within 7 days.