IMO one of those things you don't measure but use higher ratio of what you like (for me it's oregano)Offhand, anyone have a chimichurri recipe that want to brag about? And does it matter which type of parsley is used?
Must include for me -> Fresh oregano, fresh (flat leaf) parsley, Red wine vinegar (I use Fini barrel aged), red pepper flakes, garlic cloves, good salt, really good olive oil.
Some recipes claim you have to chop or mortar/pestle everything to be authentic. I used the food processor to save time, and like the poke recipe, let it "miko" overnight in a jar so the ingredients meld.
Other things I've put in: mint, cilantro, capers, black pepper, fresh basil, probably more but can't remember.