Finely chop parsley and garlic cloves with a knife (do not use a food processor) and transfer to a bowl.
Add remaining chimichurri ingredients and stir to combine.
Cover with plastic wrap and refrigerate at least 2 hours or overnight before serving.
Store chimichurri for up to one week in the refrigerator.
This chimichurri recipe is so fresh and vibrant. It is excellent as a topping for Grilled Steak, chicken, vegetables, and just about anything. ENJOY