Mince three fat cloves of garlic and one shallot. Marinate with 1 tbsp white wine vinegar and 1 tbsp lemon juice for ten minutes. To a food processor, add 1/2 cup packed parsley leaves, 1/2 cup packed basil leaves, 1/4 cup packed cilantro, all coarsely chopped so there's no long stems. Add 1/4 cup olive oil and a sprinkle of coriander powder, cumin, and 1/2 tsp salt. Add the marinated garlic mixture. Run the food processor until the mixture is emulsified and no large pieces remain.
Adapted from:
https://www.thekitchn.com/how-to-make-chimichurri-sauce-242335#post-recipe-10945
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