Aside from the requisite basics, you can put in what you like, so no two chimichurris may taste quite the same.
The recipe below is from Ana Rodriguez Armisén, sous-chef at Santa Julia's Casa del Visitantes (guest house) in Mendoza, Argentina. Santa Julia is a line of wines produced by the Familia Zuccardi and named for Julia Zuccardi, who runs the winery's hospitality program.
At a lunch and wine tasting at Rivera restaurant, Julia talked about the wines and Ana prepared such Argentine appetizers as grilled beef, sliced and served with chimichurri, and empanadas accompanied by chimichurri (at top).
Later, for lunch, she made a Malbec reduction to go with grilled lamb, crisped mashed potatoes and salsa criolla
While guests tasted the appetizer wines, a Santa Julia Brut Rosé made from Pinot Noir grapes, an Organica Chardonnay and Cabernet Sauvignon and a Malbec, Ana set out dishes of ingredients for chimichurri.
She added thyme and a dash of Santa Julia Torrontés--this was a wine tasting after all--and used one of the Familia Zuccardi's estate-produced varietal olive oils. Vintage dated, they are not exported.
In some provinces of Argentina, brine is added to keep the chimichurri fresh, she said. This is not done in Buenos Aires. But you can prepare chimichurri in advance, if you cover it with a layer of oil and store it in the refrigerator. It will keep for up to a month.
Different types of oil are used in Argentina, where olive oil is a new taste. The vinegar should be white, and the paprika should be Spanish. "It is the best," Ana said.
Chimichurri is good with grilled meats, sausages, roast turkey, pork loin, even grilled vegetables and as a dip for bread, she said.
The Torrontés that she added was from a new line of Santa Julia wines with a plus symbol attached to the varietal name. The plus indicates that the wine was made from estate-grown grapes following sustainable practices.
The Santa Julia wines served at the lunch included a reserve Malbec and Cabernet (they're in the photo at right with the grilled lamb) and a late harvest Torrontés.
They sell for $10 to $13, and, unlike the olive oils, they are available in the United States.
From Santa Julia's Casa del Visitante
1/4 cup chopped garlic
2 tablespoons finely chopped parsley
Generous dash dried thyme
Dash dried rosemary
Dash dried oregano
1 teaspoon paprika
1/2 teaspoon dried red chile flakes
Dash freshly ground black pepper
2 1/2 tablespoons olive oil
2 1/2 tablespoons white vinegar
1 teaspoon Torrontés, optional
Combine the garlic, parsley, thyme, rosemary, oregano, paprika, chile flakes and black pepper in a small bowl.
Add the olive oil, vinegar and the wine, if available. Mix well. The sauce will be fluid.
Makes about 2/3 cup.