1. Chop the parsley and cilantro finely.
2. Crush garlic into a fine paste and add to the herbs.
3. Add oil, vinegar, and salt.
4. Mix well and let sit at least 30 minutes, or up to a week in the fridge.
5. Drizzle a few tablespoons of chimichurri over the salad (recipe follows) and serve.
This chimichurri sauce is excellent on pretty much every protein. Especially great on steak, schnitzel, or grilled chicken.