Part pesto, part salsa, part salad dressing.  Chimichurri is a mainstay of Argentinian and Chilean cuisine, served with meat, vegetables and things like empanadas.  It can be made with either cilantro or parsley or both, but this version uses the former since it’s in your boxes today.

Finely mince green garlic stems or leaves to make 4-5 T.  Place in a container with 3/4 C. red wine vinegar, or a combination of red wine vinegar and lemon juice.  Add 1/4 t. salt and a dash of hot pepper flakes.  Let it sit for at least 10 minutes.

Cut the stems and roots off 1 bunch of cilantro, then rinse the cilantro and spin dry.  Mince it as finely as possible.  Mince 2 T. fresh or 2 t. dried oregano leaves.

Combine the herbs with the garlic and vinegar, and then add 3/4 C. of olive oil.  Season to taste with more salt.