One Argentinean chimichurri recipe calls for 2 cups of Italian parsley leaves, 4 smashed and peeled medium garlic cloves, 1/4 cup of oregano leaves, 1/4 cup of red wine vinegar and 1/2 teaspoon of red pepper flakes. Also gather, 1/2 teaspoon of kosher salt, 1 cup of virgin olive oil and ground black pepper to taste.
To make the Argentinean chimichurri, place all of the dry ingredients in a food processor's bowl, and process them all until everything is finely chopped. Add the oil in a steady stream with the motor still running until everything is finely brought together and homogeneous. Allow the flavors to blend together for at least two hours.
Another recipe calls for 1/2 cup of red wine vinegar, 1 teaspoon of kosher salt, 4 minced garlic cloves, 1 chopped shallot and 1 chopped red jalapeño. Also gather 1/2 cup of minced fresh cilantro, 1/4 cup of minced parsley, 2 tablespoons of finely chopped oregano and 3/4 cup of extra-virgin olive oil. Mix all of the ingredients together, and allow them to stand for a few minutes. Use as a marinade or a sauce, using half of the mixture with a touch of salt for a marinade.