Jason Sellers advises the home cook not to think too much about this marinade. As long as the flavors are balanced, there’s no need to get out the measuring cups, he says. Don’t add too much oil, keeping the chimi rather dry. This reduces grill flare-ups, which often impart strange and undesirable flavors to your food.
Equal parts parsley and cilantro
Red wine vinegar
Touch of a natural sweetener, like honey or agave
Couple of garlic cloves
Salt and pepper to taste
Puree all ingredients in a food processor or blender. Add oil little by little until mixture is fully incorporated and smooth. Toss your veggies or proteins with your chimichurri in a large bowl and let marinate until ready to throw on the grill.