Chimichurri

This recipe is a twist on a traditional Argentinian condiment. While the original version derives its distinctive tang from wine vinegar, our adaptation uses lactic acid to impart the tanginess. The star ingredients of this flavorful paste are fresh parsley, oregano, garlic, and jalapeño, which come together to create a vibrant and aromatic condiment.

Yield: About 1 pint

Fermentation vessel: 1 pint or larger

Technique used: Pastes and Bases

INGREDIENTS:

• 2 cups fresh parsley leaves, well packed
• ¼ cup fresh oregano leaves (or 2-3 tablespoons dried)
• 6 cloves garlic
• 1 jalapeño or 1 teaspoon chile pepper flakes
• 1 small shallot
• Freshly ground black pepper, to taste
• Juice of 1 lime
• 1 scant teaspoon unrefined sea salt
• ½ cup extra-virgin olive oil

INSTRUCTIONS:

1. In a food processor, combine the parsley, oregano, garlic, jalapeño (or chile pepper flakes), shallot, freshly ground black pepper, and lime juice. Blend the ingredients until they form a paste. Sprinkle in the unrefined sea salt. The mixture will become juicy immediately.
2. Press the herb paste into a pint jar. As you do this, more brine will release, and you will see brine above the paste. To ensure proper fermentation, top the ferment with a quart-sized ziplock bag. Press the plastic down onto the top of the ferment, then fill the bag with water and seal it. This will act as both a follower and weight to keep the paste submerged.
3. Place the jar on a baking sheet and set it aside in a cool, dark place, away from direct sunlight, to ferment for 7 to 10 days. During this time, check the jar daily to ensure that the herbs remain submerged. If necessary, press down on the herbs to bring the brine to the surface. It’s normal to see some scum on top, which is generally harmless. However, if you have any concerns, refer to the appendix for further guidance.
4. Starting from day 7, you can begin testing the ferment. It will be ready when the paste develops a slightly sour taste and has a dull green color.
5. Stir in the extra-virgin olive oil. The Argentine herb paste is now ready to be eaten immediately or stored in a sealed container in the refrigerator for about a week. If you prefer not to add olive oil, it can be stored for up to 6 months in the refrigerator.

WE ARE FAMILY: ROOT PARSLEY

Root parsley is a variety of parsley that is primarily grown for its large taproot rather than its greens. Despite its resemblance to a pale carrot, root parsley and parsnips are not the same. Unlike parsnips, root parsley does not have a sweet taste.

You may find root parsley referred to by various names, such as parsley root, Hamburg parsley, or Dutch parsley. When used in ferments, root parsley adds a mild parsley flavor and retains its white color during fermentation, unlike other parsley varieties. You can incorporate root parsley into a variety of ferments, including kraut, kimchi, condiments, or pickles, either sliced or shredded, just like you would use a carrot.