Smoky Chimichurri

Combine all but the liquid ingredients in a mortar and pestle or a durable mixing bowl (you can use the blunt end of a rolling pin if you don't have a mortar and pestle).

Pound the mixture firmly, marveling as you bruise perfectly beautiful herbs with the shallots and garlic (which you minced with your great knife work).

When the mixture looks appropriately shaggy and the juices of the shallot seem to have moistened the mass, stir in the olive oil, continually pounding and vigorously mixing for another minute.

Let it rest for 10 minutes or so to weep and wilt further.

Stir in the vinegar and the lemon juice using a spoon.

Either in the refrigerator or at room temperature, let rest for about a half hour before spooning over grilled meats.