Evening all,

I made a nice batch of chimichurri tonight (had it over thinly-sliced
flank steak), but it made more than I needed, and I'd like not to waste
it.

Do you guys think it's freezable? I know pesto is, but this is a bit
runnier. Plus I'm never 100% happy with pesto I've frozen.

Your thoughts are appreciated.

Kris