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.
Notes
Serving:
Serve chimichurri alongside grilled meats and sausages.
Serve with seafood or poultry
Serve with cooked vegetables. Try hot boiled potatoes dressed in chimichurri - divine!
Storage:
Fridge - In an airtight container, chimichurri will stay fresh for 1-2 weeks.
Freezer - it's possible to freeze chimichurri, although it's better eaten fresh. If you do freeze, ensure you thoroughly defrost first. Don't defrost in the microwave or over heat as it will destroy the fresh flavour.
Fresh vs Dried?
Traditionally, chimichurri is made with dried oregano, but fresh adds a more fragrant note. Experiment with one or the other or like me both to see which you prefer.