From a fresh herb garden I’ve made chimichurri sauce and when researching how to store the leftovers I’ve ran across several sites such as balls:
https://www.freshpreserving.com/chimichurri---ball-recipes-br3549.html
That suggest freezing but I don’t understand why? Is it because of the garlic and there are no acids to it from going bad? Didn’t see this asked in the eight questions I found.