Fermented Garlic Chimichurri
Chef’s Note: 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 palate and unleashes beautiful aromas, allowing you to really engage with all of the unique flavors. Many herbs have been used medicinally historically and currently. In cooking, they can also reduce the amount of salt a dish needs. – Isabelle Jackson Nunes, Executive Chef, Canyon Ranch Woodside
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 teaspoon 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
- Combine all of your ingredients in a bowl and mix until well incorporated.
- Add more extra virgin olive oil or vinegar if your chimichurri seems too dry or needs more acid/fat.
- Store in an airtight container and allow to marinate overnight under refrigeration.