Peel and finely mince the garlic. Chopped the green onions – both white and green portions.

Slice the top off the jalapeno and mince. For a mild chimichurri, slice out most of the seeds before mincing.

Give the cilantro a coarse chop.

Combine everything in a food processor and pulse several times on low until everything is finely chopped, but not blended.

Taste and add more salt as needed.

Cover and allow to sit in the fridge for 2 hours for best results. This will give the flavours time to develop.

Can be stored covered in the fridge for up to 5 days. Allow to warm slightly before serving as the olive oil will solidify when cold.