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Winter Chimichurri with Fennel

You will notice two variations in the recipe. The first uses apple cider vinegar (or red wine vinegar if this is what you have) the second utilises the lacto-fermented juice of sauerkraut or fermented brine pickles (both recipes in my cookbook). I make option 2 most often as there are always jars of ferments in my fridge (and have been well before they became popular!) and I love enlivening what I can with the probiotic goodness contained in their liquid. Whatever version you make I hope you give this recipe a go, it gets drizzled over almost everything around here.

Ingredients

  • the measurements can be quite fluid for the herbs use what you have on hand:
  • large handful fresh coriander
  • large handful fresh parsley
  • small handful fresh mint
  • 1 teaspoon dried oregano
  • 2 cloves garlic peeled
  • 1 baby fennel bulb optional - could also use about 1/4 large fennel bulb
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder or to taste
  • 1/2 teaspoon salt
  • option 1: 3 tablespoon apple cider vinegar
  • option 2: 3 tablespoons sauerkraut juice/brine from fermented pickles
  • about 100ml extra virgin olive oil

Instructions

  • Place the herbs, garlic, fennel, paprika, chill, salt and vinegar OR sauerkraut juice into a food processor. Pulse to roughly chop the herbs and fennel. Drizzle in the olive oil while pulsing the engine until a thick green sauce is achieved - adding extra olive oil if required. Don't over mix as you want a little texture in this sauce. Check taste adding extra vinegar or salt if needed. Pour into a jar* and store in the fridge, use within 7 days. Spread on sandwiches, drizzle over slow-cooked lamb or chicken, or add a dollop to soup.
  • *If making option 2 with the sauerkraut juice you can leave the sauce at room temperature (18-22°C) for 36-48 hours to begin the lacto-fermentation process. This is totally optional and doesn't change the flavour markedly, but gives the healthy microbes from the sauerkraut juice time and warmth to spread through the sauce. The cold temp of the fridge will slow down fermentation.