First, we make the chimichurri by adding in the bowl of a high-speed blender or food processor all the ingredients, except the seasoning and pulse for a few times without overdoing it. You want a nice chopped mixture and not a ‘cream’. Season with the salt and pepper to taste and pulse once more.
To make the bulgur we place a medium pot on medium heat, add the oil, 1 tbsp, and heat up for 1 minute. Add the bulgur and sauté for a minute or until the bulgur is well tossed with the oil. Toss in the chimichurri sauce, season with the pepper, mix well and pour the water.
Turn the heat up and bring to a boil, wait for a minute while stirring, and reduce the heat to minimum possible and cook for 5’ with the lid on. Give it a stir for the sauce to be distributed well within the bulgur and turn off the heat and allow for the bulgur to absorb the water for 7’ minutes.
Uncover and place a kitchen towel in between the pot and the lid to absorb any remaining humidity, for further 20’.