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What you’ll need:
Place the garlic in a small food processor and process to finely mince it.
Add culantro, cilantro, parsley, vinegar, oil, and salt and pulse into a fine paste, scrapping the sides as needed to make sure the ingredients are fully incorporated.
Scrape the bowl and serve immediately.
Note: Chimichurri is best eaten the same day, though it will keep up to a week in the refrigerator (color will change from bright green to brown after a few days)