First, pull out all your ingredients. Make sure your herbs are fresh; wilted ones won’t give you that hit of flavor we want.

Chop the cilantro, parsley, and mint, or simply strip the leaves from their stems. For a rustic look, you can keep it partly whole — this adds some character to your sauce.

In a food processor or blender, combine the lime juice, honey, olive oil, balsamic vinegar, garlic cloves, chili flakes, and urban mixture. This combination is the base of your sauce, providing both tanginess and a touch of sweetness.

Sprinkle in the salt and black pepper to taste. Blend until everything is well combined but still has a bit of texture. We want flavorful bits of herb throughout the sauce!

Give your chimichurri a taste. Adjust the salt, pepper, or honey if needed. Want more kick? Add a bit more chili flakes. This sauce should sing with flavor!

Transfer the chimichurri to a jar or airtight container. It can be stored in the refrigerator for up to a week, but I doubt it will last that long once you start using it!