I once had some of this served over a very dry grilled steak at a bar in Austin. The meal wasn’t very impressive, especially considering its price tag, but the chimichurri was incredible. Behold my less-than-faithful recreation, which omits the nasty nightshades the original contained.
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- Combine all ingredients in a food processor or blender and pulse until the herbs are finely chopped, but not pureed.
- Refrigerate at least 30 minutes to let the flavors develop.