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Lacto-Fermented Chimichurri
  • 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 ΒΌ 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
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