This chimichurri recipe is an adaptation of a recipe by Karina of Cafe Delights. It is remarkedly similar to a recipe for kabob basting oil that I once learned while working for a Lebanese family at a restaurant in Philadelphia. I use the term "recipe" lightly - someone in the kitchen showed me how she put olive oil, fresh oregano, garlic, and salt into a jar and let it sit. Back then, I had no idea that their basting oil was akin to Argentinian Chimichurri, which is incredibly versatile. I use it all the time now.
1/2 cup olive oil
2 tbsp red wine vinegar
3 large cloves of garlic, crushed then minced fine
4 springs fresh oregano, chopped fine (1-2 tbsp)
1 bunch of parsley, chopped fine (about 1/2 cup)
1 tsp kosher salt
Put all ingredients into a jar and let chill for at least 2 hours before using.