We love love chimichurri. I used to make it all the time from scratch.
Like in a blender (or robot coupe). Not really a big deal, or difficult.
This simply makes it a snap....simple & easy!
It's a signature sauce of Argentina and is starting to become more popular in this country. If you want to make a 'sauce' in your food processor,
just take a cup or 2 of fresh parsley (remove much of the stems, 3/4 cup of red wine vinegar, 2/3 cup olive oil, a garlic clove or 3 (lol),
and a little less than an ounce of our chimichurri seasoning.
Everything in the processor for a minute, then drizzle the oil in while it's running. Pulse if need be.
It's actually better the next day, or at least a few hours later. Sometimes I'll add a little squeeze of citrus (lemon, lime or orange...whatever is laying around).