Fermented Garlic Chimichurri

Facts

Fresh Herbs are totally underrated! They are delicious independent of each other and combined with other herbs as well. Using fresh Herbs brightens up the plate, has a refreshing effect on the pallet and have beautiful aromas, allowing one to really engage with all of the unique flavors herbs have to offer. Many herbs have been used medicinally historically and currently. Applying herbs to our cooking can also reduce the amount of salt a dish needs.

Did you know? 

Cilantro is known to remove heavy metals from the body? Small amounts of heavy metals in the body like iron and zinc are good, however; large amounts can affect the function or major organs such as the brain, liver and lungs, leading to degenerative diseases. Thinking about upping the amount of cilantro in this recipe? Go for it! 

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Recipe

Prep Time: 15 minutes

½  Bunch of fresh Parsley Leaves Chopped Fine

½ Bunch of fresh Cilantro Leaves, Chopped Fine

1 Bunch of fresh Oregano leaves, Chopped Fine

1 teaspoons of Lemon Zest

2 teaspoons of Crushed Red Chili Flake

1 oz Fermented Garlic Vinegar

¼ Cup Organic Extra Virgin Olive Oil

Salt to Taste

Method

  1. Combine all of your ingredients into a bowl and mix until well incorporated. 

  2. Add more Extra Virgin Olive Oil, Vinegar if your Chimichurri seems to dry or needs more acid/fat. 

  3. Store in an air tight container and allow to marinate over night under refrigeration. 

Helpful Tips and Notes

  • This Fermented Garlic Chimichurri recipe is really great on just about anything – I recommend trying it with a New York or Ribeye Steak off the grill! It’s really all you need in life. Plus bacon and chocolate. 

  • Feel free to add other herbs into this mix or in place of one up there. Here are my suggestions – Basil or Mint. 

Like this Recipe? 

If you enjoy this recipe and want to see others like it, you can check out the Chutney and Pesto section of our recipes stage. Stay tuned for an Italian Salsa Verde later in the fermented garlic series! It has capers.. anchovies, and.. you guessed it - many fresh herbs! Delicious, nutritious and totally versatile.

Recipe by Isabelle Jackson Nunes

Chutney/SalsaMarkegard Family Grass-FedComment