Another addition from Chef Brantley. This one I have licked straight off the plate before, so I can bear witness to the awesome. Chef says: This is great on any grilled meat or fish. You can also add a 1/2 cup more of olive oil to make a killer salad dressing.
1 cup of flat leaf parsley, packed
1/2 cup cilantro, packed
1/4 cup chives
1/4 cup extra virgin olive oil
3 tablespoons of fresh lemon juice
2 tablespoons of Champagne vinegar
6 garlic cloves
1 jalapeno, seeded
1/2 teaspoon salt
1/2 teaspoon black pepper
And yes I categorized this as Mexican food even though it’s technically Argentinian because, to be perfectly honest, I don’t think we’ll be delving into Argentinian cuisine quiet enough for it to have its own category. Plus I didn’t even know Chimichurri was Argentinian until 30 seconds ago. So there. Thanks Google!