Step 1

Add all the ingredients to a food processor. Process on low for 3 minutes, scraping the sides of the bowl with a spatula after about 30 seconds. Allow to rest about 10-15 minutes to allow the flavours to meld while you prepare the rest of your meal. If you want the chimichurri to look prettier, you can hand chop everything and mix in a small bowl.

Step 2

Serve on or as a marinade for grilled or cooked steak, poultry, fish, roasted veggies or shrimp, such as my Chimichurri Shrimp and Broccoli Skillet (low FODMAP, Paleo and Whole30).

Step 3

Best when served fresh; however, this chimichurri can be stored in an air-tight container in the refrigerator for up to 3 days.