What to do with the end of a bunch of parsley? Whazz it up in the food processor with an equal amount of arugula, garlic, lemon zest and lemon juice, olive oil, red pepper and salt and pepper.mprest, change..chimichurri! It’s a staple condiment in Latin America, and made fresh every time the cook. Every cook has their own recipe, so there’s no right or wrong way to make it! I served it on a garlic and lemon marinated butterflied leg of lamb , grilled perfectly by the Hubs.