This sauce isn't quite a chimichuri because it's oil-free. It's not really a straight gremolata either because it's blended until smooth. It's a little bit of both. This smack-you-with-flavor sauce is wonderfully intense.
1/8teaspooncayenne pepperoptional, recommended for flavor depth and a kick, more if desired
Add all of the ingredients to a high-powered blender and blend, starting slow and increasing speed. Stop and scrape the sides as needed while blending. Blend until completely smooth. Taste, then add more cayenne, salt or pepper if desired.