1 1/2 cup Trés Pontas Extra Virgin Olive Oil
Juice of 2 limes
1 1/2 cup finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste
Combine all the above ingredients into a bowl and season with salt and pepper. Divide the chimchurri sauce between 2 bowls. Use 1/2 (1 bowl) to marinade your steak or chicken and the other half (bowl) as a dipping sauce.