Fermented Cilantro Chimichurri
I have a slight obsession with cilantro…
Ok, in the interest of full transparency, it’s a bit a lot more than a slight obsession.
It’s a full-blown love affair.
I just think cilantro makes everything, especially Latin/Mexican-inspired things, better.
Tacos? Salsa? Black beans? Guacamole? You can’t name one Mexican thing that’s not meant to have cilantro in it or that isn’t better when cilantro is added!
So every week at the farmer’s market, I’m buying a bunch or 2 of cilantro. Even when I don’t need it because I already have 3 bunches at home.
I’m a cilantro hoarder.
Fermented Cilantro Chimichurri
A chimichurri is a traditional Argentinian condiment, usually served alongside meat. It’s typically made with fresh oregano and parsley, garlic, spices, and olive oil.
However, in the interest of using up my cilantro hoard, I decided to substitute the oregano and parsley with an entire bunch (about 2 cups) of fresh, locally grown cilantro.
And, since this is a sauce/condiment that’s going to stay raw, I figured I’d try fermenting it. What the heck, right? (I used the liquid from our Bubbie’s pickles as my starter. You can use raw whey, if you tolerate dairy, or the brine from another ferment, like sauerkraut.)
From start to finish, fermented cilantro chimichurri takes literally 3 minutes of hands-on time. You can chop everything by hand for a rustic, chunky chimi, or you can do what I did and throw it all in your blender or food processor. It’s completely up to you.
It’s bright, fresh, flavorful, and you’re going to want to put it on all the things to add a burst of slightly spicy cilantro-lemon flavor. I especially recommend it as a topping for your next taco/burrito night!

Fermented Cilantro Chimichurri
Bright, fresh, flavorful, you're going to want to put this Fermented Cilantro Chimichurri on all the things to add a burst of slightly spicy cilantro-lemon flavor.
Ingredients
- 2cupsabout 1 bunch roughly chopped, organic cilantro
- 2lemonsjuiced
- 3 to 4clovesfresh garlic
- 1-1/2teaspoonsred pepper flakes
- 1-1/2teaspoonssalt
- 1/4cupstartersuch as brine from a ferment, Bubbie's pickles liquid, or whey dripped from raw milk
- 1/2cupextra virgin olive oil
Instructions
- Combine all the ingredients in your blender or food processor.
- Process until your desired consistency is reached.
- Or, roughly chop everything and whisk in the olive oil for a rustic, chunky chimichurri.
- Transfer to a glass jar, cap the jar, and leave to ferment for 12 to 24 hours.
- Use or refrigerate up to 1 week.
Recipe Notes
This makes a lovely probiotic accompaniment to any grilled meat, like flank steak, chicken, or pork chops.
Use it as a drizzle topping for tacos, burritos, or soups.
Add it to your guacamole!
Is this recipe supposed to ferment in the fridge or outside the fridge?
If you’re fermenting, it’s outside the fridge. Fermentation stops once it’s refrigerated. If you don’t want to ferment it, just make and put it straight into the fridge. You can also leave out the liquid from a previous ferment. 🙂
I have some cilantro on hand right now. This would be a perfect way to use the extra I have once I make salsa.
i still have lots of kale in my garden, use half cilantro and half kale, tastes great on steak…….
What a creative way to get in some extra kale! Thank you for sharing!
LOL your question cracked me up. We are definitely big cilantro fans in my home since my husband is Latino. It’s kind of a staple. This chimichurri sounds amazing!
I’m most definitely going to have to try this. I love chimichurri, and I love fermenting all the things!
This is a great idea to use up all that summer cilantro! Have to give this one a try soon!
My husband loves cilantro! What a perfect way to get some more probiotics in! I try to get a little at each meal. Thank you!
I do want to put it on all things it sounds fabulous
Yes!! I love Cilantro and have made a version of this recipe many times! I make cilantro pesto too. I make the traditional Argentine ChimiChurri with the parsley oregano garlic etc. You just know I am all about these healing plant medicines! Thanks for sharing your recipe ~ for sure I will add it to my list of green goodies to make this month!!
Wonderful, Carol! 🙂