Combine the parsley and garlic in a food processor and pulse briefly. Add the remaining ingredients and process to a smooth paste. Check for seasoning.
The chimichurri can be served immediately, but is better if it sits in the refrigerator for a few days, allowing the flavors to develop. Bring to room temperature before serving.
Recipe by Culinary Thymes at https://www.culinarythymes.com/plantain-chips-with-chimichurri/