Recipe: Lacto-Fermented Chimichurri

Let’s play a game and try to say Chimichurri 5 times fast! The name itself creates an element of fun. Now circle back to seriousness, Chimichurri’s name likely comes from Basque origin and is loosely translated into “mixing several things together.” It is an uncooked sauce from Argentina and Uruguay that is used as a condiment and absolutely stellar on grilled meats.


Traditionally it is made with parsley but we have created a fermented recipe that incorporates parsley along cilantro and basil. Chimichurri can be brushed, basted, or spooned onto meat as it cooks. It also can be served as a condiment or used as a meat marinade. Please note that the first set of ingredients need to ferment and then a couple of other ingredients are added for taste.









***Please note that some of the ingredients are added after fermentation, so read the instructions carefully!


  • 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 water
  • 1 TBSP Olive oil per 1/4 cup chimichurri
  • 1 tsp. red wine vinegar per 1/4 cup of chimichurri


  1. Rinse all the produce thoroughly
  2. Place all spices at the bottom of a mason jar; top with all herbs and garlic, followed by the onion and jalapeno
  3. Gently pour the brine to about 2″ from the top
  4. Place a fermentation weight down, making sure all of the green is under the weight
  5. Ferment for 3 days to 2 weeks. Shorter ferments lead to crisp flavors & colors. For a earthier flavor that is darker in color, ferment longer
  6. At the end the ferment, drain, setting aside 1/4 cup of the brine
  7. Blend thoroughly, pulsing frequently and adding the reserved brine until the desired consistency
  8. Add the olive oil and/or red wine vinegar to taste



  • There is also a rojo (red) version which incorporates tomato and red bell pepper
  • Mint can be used in place another herb, or add into the mix with the other 3
  • Keep the chimichurri refrigerated once blended.
  • Make sure to use non-iodized salt.


Enjoy your taste of South America and please let us know how you use it!