an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian and Uruguayan cuisines it has become widely adopted in most of Latin America. The sauce comes in a green (chimichurri verde) and red (chimichurri rojo) version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula.

https://en.wikipedia.org/wiki/Chimichurri