Chimichurri Sauce

This sauce—my version of the classic Argentine condiment—can be made up to two days in advance and refrigerated in a well-sealed container.

• 1 cup packed flat-leaf parsley leaves (from 1 large bunch)
• 1 cup packed fresh mint leaves (from 1 large bunch)
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (from 1-1/2 limes)
• 2 Tbs. coarsely chopped garlic (from 4 to 5 medium cloves)
• 1 tsp. coarsely chopped jalapeño (from 1/4 medium chile)
• 1 tsp. ground cumin
• 1 tsp. kosher salt; more to taste

Put the parsley, mint, olive oil, lime juice, garlic, jalapeño, cumin, and salt in a food processor. Process, stopping to scrape the bowl as often as needed, until puréed into a thick sauce. Add more salt to taste if needed and refrigerate until ready to use.