Combine mint, parsley, oregano, garlic, jalapenos and salt in food processor and blend.

While processor is running, drizzle in lime juice and olive oil and process until fully mixed. Taste and season as needed with salt and pepper.

Top cooked meat with the chimichurri sauce and serve remaining sauce on the side.

Best if prepared 24 hours before use.
Keep in air tight container for up to 2 weeks at room temperature. If refrigerated, bring to room temperature before serving.