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Kombucha Chimichurri Sauce

I always like to have a tasting session in my workshops, classes, or masterclasses and I usually create a recipe that includes what I teach in the class. Sometimes, I come up with my own recipe, but other times I am inspired by a well-known recipe and add my own touch and unique ingredients to it.

This was how I became inspired to create my Kombucha Chimichurri Sauce. I came up with this recipe while teaching Kombucha classes.


Prep Time: 15 min Cook Time: 0min Serves: 4 Servings





WHAT IS CHIMICHURRI?


Chimichurri is an uncooked sauce used in cooking and as a table condiment for grilled meat. It was originally found in Argentinian, Uruguayan and Paraguayan cuisines but has become widely adopted in most of Latin America and now around the world.


The main ingredient of chimichurri is finely chopped flat-leaf parsley, but other seasonings used can vary. Typically, it includes red wine vinegar, garlic, salt, black pepper, oregano, red pepper flakes, and sunflower or olive oil. Some recipes may add shallot or onion, and lemon juice. 


I love using chimichurri in plant-based cuisine and I use it often. It's a great accompaniment for roasted vegetables, makes a delicious dressing for salads and is perfect for marinating veggies before cooking them. I love to add chimichurri on top of my sourdough focaccia or simply dip some fresh sourdough bread in it!


WHY IS MY CHIMICHURRI SPECIAL?


As I mentioned earlier, I started making chimichurri sauce when I was teaching about Kombucha. I noticed that even though my students were familiar with the popular sauce Chimichurri, they always asked me about the dip I served, especially since I often paired it with fresh sourdough bread. That's when I realized that my chimichurri was different and unique. The secret ingredient that set it apart was the Kombucha vinegar I used.


WHAT MAKES MY CHIMICHURRI SPECIAL…


  •  I always use coriander instead of parsley, because I find it more flavorful.

  •  I use lemon or orange zest.

  •  I add lemon juice, too.

  •  I always use red onion.

  •  I always add fresh chili.

  •  I use my homemade kombucha vinegar that replaces the red wine vinegar.

  •  I always chop all the ingredients with a knife. Chimichurri is traditionally made with a mortar, food processor, or blender where the herbs, salt, and garlic are mashed together to form a paste. But I love to feel all the ingredients and to keep the herbs bright and green.




ABOUT MY KOMBUCHA VINEGAR

Ever since I found out that I can make vinegar from my kombucha and use it as a substitute for regular vinegar, I have been experimenting with it in all my recipes.


To make kombucha vinegar, you need to allow a batch of kombucha to ferment for an extended period, at least 30-60 days in a small batch, at room temperature. If the temperature is cooler, the fermentation period may take longer. You'll know it's ready when the kombucha tastes very sour, like vinegar.


Making kombucha vinegar is an excellent way to save a forgotten kombucha recipe that has been left too long. If your kombucha is too sour for you, don't throw it away. Instead, turn it into vinegar!


KOMBUCHA CHIMICHURRI SAUCE RECIPE


Introducing to you my Kombucha Chimichurri Sauce - a flavorful green herb sauce made with finely chopped herbs, garlic, red onion, fresh chili, lemon juice, olive oil, and kombucha vinegar. This sauce is versatile and can be served with roasted vegetables, used as a dressing for salads, or as a marinade for veggies before cooking. You could also enjoy it as a dip for some fresh bread. It is easy to make and is sure to add a delicious touch to your meals.


The best part?

It only takes 10 minutes to make!


RECIPE



INGREDIENTS:

  • 30g coriander, roughly chopped

  • 1 red chili, finely chopped

  • 1⁄2 red onion, fine dice

  • 2 garlic cloves, fine dice

  • 100ml olive oil

  • 50ml kombucha vinegar

  • 1 lemon or orange, zest.

  • juice from ½ lemon.

  • 1⁄4 tsp salt and freshly ground pepper to taste



INSTRUCTION

  • Mix everything together in a small bowl.

  • Taste for seasoning and leave the sauce to sit for at least 20 minutes for the optimum result.







If you make this recipe, please snap a photo and tag @andreea.plantbasedchef on Instagram!
I would love it if you would leave a comment below.
Thanks so much!



 


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