Recipe type: Appetizer
Cuisine: Argentina
Prep time: 
Total time: 
This recipe will make a LOT of tangy, amazing chimichurri.
  • 1 cup fresh cilantro leaves (you can include the tender stems, too)
  • 1 cup fresh flat-leaf parsley leaves
  • ½ cup fresh oregano or dill leaves
  • 2 tablespoons fresh thyme leaves
  • 4 garlic cloves
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • Salt and pepper
  1. Chop all of the herbs and garlic until they are very fine. You can use a food processor for this, pulsing until the herbs are finely chopped.
  2. Stir in the vinegar and olive oil until they are combined with the herbs. Don't use the food processor for this step, as the process is too harsh for the olive oil and you may end up with sour olive oil.
  3. You can freeze any extra chimichurri.
Recipe by Wolff's Apple House at