Blanch the Broccoli: Fill a large bowl with ice water and set it aside. Bring a large pot of salted water (1 teaspoons of salt) to a boil. Add broccoli florets. Once the water returns to a boil (2 minutes or so), let the broccoli cook for another minute or two, until it’s bright green and crisp-tender. Drain and immediately transfer broccoli to the ice water to stop the cooking process. Once it’s cold, drain it well.
Make The Chimichurri Dressing: Mix all the ingredients together and whisk or shake to combine. Pour dressing over broccoli and toss well. Season, to taste, with salt.
Serve chimichurri broccoli chilled or at room temperature, as a side dish or salad. You can make it ahead and keep it, covered, in the fridge, for up to three hours.