Combine all ingredients in a bowl and let the mixture sit for 5-10 minutes to allow the flavors to meld. For the best results, let it rest for over 2 hours if you have the time.

Chimichurri can be made ahead and stored in the refrigerator for up to 24 hours.

Use it to baste meats like chicken or steaks while grilling or barbecuing. Although we prefer basting, you can use it as a marinade if you wish. Additionally, you can drizzle a couple of tablespoons over your steak when serving.