This is a fabulous sauce to add to almost any lean meat, such as pork tenderloin, chicken breast or a filet mignon. I have tasted and made Chimichurri several different ways and each one is delicious in its own right.
The most popular version involves parsley, cilantro, and garlic mixed with garlic, salt, and olive oil drizzle vinegar or lemon juice into the mix and you have a fresh, bright spring/summer Chimichurri.
You can modify with some red pepper flake if you want to add in some heat. I have also tried it with a bit of minced red onion.
A chef friend told me I could also make a fall Chimichurri using rosemary, thyme, and sage. I will have to try that one out and let you know.