Fermented Cilantro Chimichurri

Bright, fresh, flavorful, you're going to want to put this Fermented Cilantro
Chimichurri on all the things to add a burst of slightly spicy cilantro-lemon
flavor.

Servings: 1 cups

Author:

12, 3

Course:

Sauce condiment Fermented Foods

🧂 Ingredients

2 cups about 1 bunch roughly chopped, organic cilantro
2 lemons

juiced
3 to 4 cloves fresh garlic
1-1/2 teaspoons red pepper flakes
1-1/2 teaspoons
1/4 cup starter

such as brine from a ferment, Bubbie's pickles liquid, or whey dripped from raw milk
1/2 cup virgin olive oil

Instructions

1 Combine all the ingredients in your blender [http://amzn.to/2v9RW7A] or food
processor [http://amzn.to/2vjKBmi].
2 Process until your desired consistency is reached.
3 Or, roughly chop everything and whisk in the olive oil for a rustic, chunky
chimichurri.
4 Transfer to a glass jar, cap the jar, and leave to ferment for 12 to 24 hours.
5 Use or refrigerate up to 1 week.

Fermented Cilantro Chimichurri

Course:

🧂 Ingredients

Instructions

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