- Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
- Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours.
Use to baste meats (chicken or steaks) while grilling or barbecuing, you can use it as a marinade, or add a couple of tablespoons over your steak to serve.
