Place the parsley, mint, garlic and jalapeƱo in your high-speed blender and pulse the mixture a few times to roughly chop the herbs. Add the lemon juice, salt, liquid smoke and pepper and pulse a couple more times to combine.
With the motor running on low speed, slowly stream in the olive oil. Continue to process, scraping down the sides a couple of times along the way, until the chimichurri is smooth.