Chimichurri’s name likely comes from Basque origin, deriving from chimi, which means to grill or toast, and Harri, pot. Chimichurri can be brushed, basted, or spooned over meat, fish, vegetables, and sandwiches. It also can be used as a marinade for grilled meats and a base for salad dressings. We suggested brushing this over medium-rare organic grass feed beef tenderloin.
***Please note that some of the ingredients are added after fermentation, so read the instructions carefully!
Print recipe
Ingredients:
- 1 bunch flat-leaf parsley (about two cups loosely packed)
- 1 bunch cilantro (about two cups loosely packed)
- 1/4 cup loosely packed basil, hard stems removed
- 4-6 sprigs of oregano, stems removed
- 1/2 tsp. black pepper
- 1/2 yellow or white onion, chopped roughly
- 1 whole jalapeno, stem removed or ¼ tsp red pepper flakes (optional)
- 3-4 cloves of garlic
- 1/2 lemon or lime's worth of juice
- 1 TBS sea salt or kosher salt dissolved in two cups of water
- 1 TBSP Olive oil per 1/4 cup chimichurri
- 1 tsp. red wine vinegar per 1/4 cup of chimichurri
Getting it done:
- Rinse all the produce thoroughly
- Place all spices at the bottom of a mason jar; top with all herbs and garlic, followed by the onion and jalapeno
- Gently pour the brine to about 2″ from the top
- Place a fermentation weight down, making sure all of the green is under the weight
- Ferment for 3 days to 2 weeks. Shorter ferments lead to crisp flavors & colors. For an earthier flavor that is darker in color, ferment longer
- At the end of the ferment, drain, setting aside 1/4 cup of the brine
- Blend thoroughly, pulsing frequently, and add the reserved brine until the desired consistency
- Add the olive oil and/or red wine vinegar to taste
Difficulty:
EASY
Prep:
15 Minutes
Ferment
2-3 Weeks
Nutrition Info
Share Recipe
Notes
- There is also a Rojo (red) version which incorporates tomato and red bell pepper
- Mint can be used in place another herb or added into the mix with the other 3
- Keep the chimichurri refrigerated once blended.
- Make sure to use non-iodized salt.
