Not the chimichurri I was craving

Where do our local chef's eat? Local eateries with good food and good prices. I will lead you on my train of thought:
1) The mom and pop shop plating up pork pastele.
2) My love for tasty corn tamales with chimchurri sauce.

I realize I need to take a break from my work and it is time to make lunch. I've got some parsly I got to use before the bunch goes bad. Never making a chimichurri sauce before, I think that I can probably make it from scratch.

What will I eat it with? I have no idea...I'll find something. Maybe putting the sauce on a salmon burger, or boiling some chicken; maybe even on a piece of steak.

I cut the parsly, add some green onions, peel the garlic, and add some s & p.

I guess I should blend it?

I added some vinegar....agh! Too much, crap! I add the EVOO.

I taste it...not exactly the sauce I anticipated. It tastes more like a salad dressing.



Here's my lunch: