Probiotic Chimichurri

Zesty, green, infinitely versatile. YES PLEASE.

Introducing the latest in a series of probiotic condiments: probiotic chimichurri. This sauce is SO versatile and can liven up virtually anything. This traditional Argentine sauce is generally used to accompany a perfectly cooked steak - but it’s just as nice on top of fish, roasted vegetables, sourdough flatbreads, and as a dip for appetizers. I’ve gone with coriander rather than the more traditional parsley because I prefer it, but you could just as easily do a mix or go for parsley only. Smoked paprika brings a smokiness but you could always omit, if .

Personally I like to drizzle this chimichurri over my favorite potatoes; smashed baby potatoes that is! I’ll be releasing the recipe soon, they’re so darn good we have them at least once a week (and YES it’s an anti-inflammatory recipe)!

Want to explore more gut-healthy condiments? Check out this probiotic pesto, or make a fermented hot sauce to add to your arsenal!

This recipe is a part of my 1:1 Detox Healing Programme - if you’ve suffered from chronic symptoms for too long with no clear answers nor relief, this programme is for you. It certainly made a huge impact on my life, and I’m so excited to guide others through this journey too!

I’ll be taking a limited number of clients starting in June - reach out if you want to book a discovery call to find out more and see if this could be for you!

XX

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Probiotic Chimichurri

Ingredients:

3 cups cilantro, stems removed (about 100g)

4 tbsp sauerkraut brine or raw apple cider vinegar, or a mix

2 small chili peppers

½ tsp smoked paprika

½ tsp coriander seeds

2 tsp fresh oregano or thyme

½ Celtic sea salt

6 small salted capers (or ½ tsp more of celtic sea salt)

8 tbsp cold-pressed extra virgin olive oil

Instructions:

1. Chop up the cilantro and the peppers finely.

2. Add it to a large mortar and pestle, or just a large bowl.

3. Add the brine/ACV, and all the spices and herbs.

4. Mix it all together with your pestle, or just a large spoon.

5. Add the olive oil - it should just about cover the mix.

6. Transfer to a jar, and store in a cupboard for up to 4 days at room temperature or in your fridge for as long as you like! The olive oil will solidify in the fridge so take it out prior to using to come up to room temperature.

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Learn to Ferment with Me!

Lactic Fermentation - April 23rd, 1-4pm at the Hornbeam Cafe in Walthamstow

Lactic Fermentation - May 11th, 11-2pm at the Hornbeam Cafe in Walthamstow

Gut-Friendly Goodness: A Beginner’s Fermentation Workshop - May 23rd, 7-9pm at Caper Bookshop in Oxford