Probiotic Chimichurri

This fermented take on the classic chimichurri is delicious and tangy, and you can feel good about getting probiotics in every spoonful!

1 large bunch cilantro, stems included
½ medium bunch Italian parsley, stems included
½ of a preserved lemon, including rind and pulp. Seeds removed.
1 tbsp cumin
1 tbsp salt-cured capers
1 tsp salt
1 tsp red pepper flakes
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic
Juice of one (non-preserved) lemon (optional)

View the full recipe at Dani California Cooks →