RECIPE: Chimichurri (vegan | fermented)

Chimichurri

Ingredients:

• fresh chopped parsley  (3 cups)
• fermented garlic from our 2021 harvest (9 cloves)
• fresh garlic scapes (handful)
• garlic powder from our 2022 harvest (2-3 teaspoons)
• dried oregano from our 2021 harvest (3-4 teaspoons)
• dried chilli flakes (2-3 teaspoons)
• dried chilli powder (2-3 teaspoons)
• salt (1-2 teaspoons)
• pepper (1/4-1/2 teaspoon)
• white wine OR red wine vinegar (1/4 cup)
• garlic ferment starter (1/4 cup)
• extra virgin olive oil EVOO (1.5-2 cups+)

Instructions:

• Chop up parsley. Set aside.
• Chop up garlic cloves and garlic scape; stir in garlic powder. Set aside.
• Mix by hand the parsley and garlic blend together in a bowl.  (This can also be combined in a food processor.) 
• Add chilli flakes, chilli powder, oregano, salt, pepper, garlic ferment starter and vinegar together with the parsley/garlic mixture 1 of 2 ways outlined below…
  • FOOD Processor or Immersion Blender Instructions: (If you are using a food processor/immersion blender mix together on low for a few moments then begin to slowly add EVOO until blended to the consistency you prefer. Note this may require being done in batches depending on size of food processor / immersion blender.)
  • HAND Blended Instructions: (If you are not using a food processor, you can use a whisk while slowly incorporating the EVOO into the chimichurri mixture.
• Put into a container and add a little EVOO on top before closing the lid and storing in the fridge for use over 2+ weeks.

Chimichurri can be used in a variety of ways. Some suggestions are as a marinade, a sauce topping, a base for a vinaigrette, an addition to scrambled eggs and more. What’s one of your favorite ways to eat/use chimichurri?