How to make chimichurri sauce from scratch with whole food ingredients that is a taste sensation drizzled over fish, steak, chicken or any other dish you fancy!
Coarsely chop parsley and cilantro.
Pulse greens in the food processor with all the remaining ingredients except the mayonnaise until finely chopped.
Place the chimichurri sauce in a glass bowl and stir in the optional mayo until well mixed.
Refrigerate glass bowl with the finished sauce for an hour to allow the flavors to blend.
Serve as desired as a condiment for steak, fish, chicken and even eggs.
Keep leftover sauce refrigerated in a covered glass container for up to 4 days.