Bright and vibrant with a tangy bite, this traditional chimichurri is not only easy to make, but goes great with grilled meats, crusty baguettes, or as your new favorite garlicky table condiment.
More of a condiment than a sauce, there is nothing like fresh chimichurri. Commonly used on grilled meats or as a dipping sauce for bread, once you make this, you will undoubtedly be looking for new ways to incorporate it into your cooking.
And while it will keep in the refrigerator for up to three days, it's quick and easy enough to make fresh whenever you need it.
Grind cumin with a mortar and pestle
Gather all your ingredients. Remove the stems from the oregano, parsley, and cilantro.
Add all the ingredients to a food processor. Work in batches if necessary.
Pulse the food processor several times to finely chop. Scrape down the sides and repeat. Adjust liquids / herbs until you reach the desired consistency. Add salt and pepper to taste.