Step 1

Prepare the herbs by rinsing and drying them. Then finely chop with a sharp knife.

Step 2

Chop the garlic (first peel it using one of these easy methods) and chili or use a mini food processor to finely chop them.

Step 3

Add the chopped ingredients to a bowl and add the oil, vinegar, lime juice, and salt and pepper, then stir to mix well.

Step 4

Taste the chimichurri sauce and adjust any of the ingredients to personal preference – then enjoy!I recommend allowing the sauce to sit and "marinate" for 20-30 minutes before serving. That way, the flavors will combine and meld for an even better taste!

Step 5

Store the chimichurri sauce in an airtight glass container in the fridge for between 1-2 weeks. While fresh herbs usually last a very short time, the oil helps preserve them for longer, so you should get at least a week out of it.The oil may solidify in the fridge, so make sure to bring it to room temperature before serving.You can also freeze the chimichurri sauce by pouring it into an ice-cube tray. Transfer to a freezer-safe bag/container and then just pop out an ice cube (or more) as needed. The herbs probably won’t look quite as fresh upon thawing, but it’ll taste great!