You can mince the ingredients by hand or use a food processor, whichever is faster and easier. Chimichurri is served with everything from empanadas to grilled steak. It keeps well in the fridge, in tightly covered jar.
- 125 ml olive oil
- 2 tablespoons fresh lemon juice
- 80 ml minced fresh parsley
- 1 clove garlic
- 2 minced shallots
- 1 teaspoon minced basil, thyme or oregano, or mixture
- Salt and pepper to taste
- Combine all ingredients and let set for at least 2 hours before serving.