Place the pealed garlic cloves, olive oil and bay leaves into a food processor and pulse until the garlic has become a fine mince throughout the oil.
Now wash and pat dry the onions and roughly chop them up. Then add these into the mixture and pulse, but not to make the mixture a puree, just enough to chop all ingredients. We should still see pieces of onion in there, we want some texture in our mix.
Using a spatula, scrape out the mixture into a bowl and now add the chopped fresh and dry herbs and spices and stir them to mix all thoroughly.
Now while whisking the mixture, slowly add the red wine vinegar and you’ll be left with a thick herbal vinaigrette that leaves a nice sharp sensory overload in the nostrils.
Put this aside to allow the flavours to fully combine.
Once meat is ready, drizzle chimichurri over the top and enjoy.