Chimichurri

In a medium-sized mixing bowl, combine the herbs, garlic, and salt. Add the vinegar and lemon juice and let it sit for a few minutes, then whisk in the olive oil. You’re not trying to emulsify the mixture, just thoroughly combine it.

Transfer the mixture to a glass jar with a tight-fitting lid and seal. Store in a cool, dark place, such as a pantry. Mix or shake before using.

Chimichurri gets tastier with age, though it becomes less pretty-the bright-green color it has when it’s freshly made will turn dark. I don’t think your chimichurri will last long enough to go bad, but use your judgment.