Two things Americans get wrong about chimichurri. The first is that it is a marinade — it is not, it goes on after, and mostly on bread. The second is that it is a smooth green sauce from a blender. Real chimichurri is loose and coarse and mostly herbs, and half the households in Argentina build it from a dry mix in a jar exactly like this one, adding oil and vinegar an hour before people arrive. Oregano leads. Parsley follows. Everything else is support.
The sauce: 3 tbsp blend, 2 tbsp warm water (this matters — it wakes the herbs before the oil seals them), rest 5 minutes, then ½ cup olive oil and 3 tbsp red wine vinegar. Rest 20 minutes minimum; overnight is better. Keeps a week refrigerated. Dry: over grilled vegetables, roast potatoes, fried eggs, or into breadcrumbs.
Oregano, parsley, granulated garlic, sea salt, crushed red chili (ají molido), white pepper, bay leaf.
