Recipe Chimichurri, versatile and delicious!!

I could have sworn there was a post about Chimichurri in the past, but as it would be I am Once again mistaken and being it goes so well with grilled meats that have soaked in the Basque marinade, why not, so here it is one of the easiest condiments one could possibly make that not only goes well with grilled meats  chicken, fish and all game birds or just on a crostini with a little fresh Mozzarella  Fact being one of my favorites is to drizzle a bit of this greenish gold over a perfectly seared scallop set in a pool of Meyer lemon broth infused Chimichuri(I know I posted that one).

 Chimichuri, the reason I like this so much is thru the layers and depth of Chimichurri one can still experience the flavors of which it is accompanying or enhance them with intensity. Chimichurri has several variations and can be red or green, both in my opinion. In just about every Carneceria or grill in Argentina, Uruguay and beyond  you will find  a version of this at the table, so with out anything further I offer Chimichuri in which my fellow Chef and friend from Argentina, Chef Gabriella Gascon gives her approval as authentic in it's flavors and texture

1 bunch Italian or Flat leaf Parsley
1 bunch Cilantro (small bunch)
1 Jalapeno or Serrano Chili (less if you like)
2 Baby Red Peppers
1 cup Olive Oil
2 tbsp Red Wine Vinegar
1/2 the rind of a Meyer Lemon
25 cloves of fresh Garlic (more if you like)
1 tsp Cumin

Place in blender or food processor, blend until smooth and well incorporated, taste, ad S&P. Transfer to storage container and enjoy.
There is so much to be grateful for in this life,  as I have said hold those cherishable memories close to heart and never forget those of whom you created them with even if they are no longer in your life.
I'll be back until then "Think Good Thoughts and Smile"!