A traditional recipe in South American cuisines, chimichurri is a sauce made from fresh herbs (usually parsley or cilantro), garlic, olive oil and vinegar. It can be used as a marinade, but we like to use it for topping grilled steaks, poultry, seafood and roasted vegetables with bright, fresh flavors.
Best of all, this recipe requires no cooking, so it comes together quickly and can be easily customized with whatever herbs you happen to have on hand. This recipe makes about ½ cup of chimichurri, which is enough to serve four people about 2 tablespoons of sauce each. Each serving contains approximately 0.5 mL of CBD oil, or 12mg CBD.
(Makes about ½ cup)
2 tbsp white onion or 1 shallot, finely chopped
2 garlic cloves, finely minced
1 tbsp red wine vinegar
Juice of ½ lemon or lime
⅓ cup extra virgin olive oil
½ cup fresh parsley leaves, finely chopped
½ tsp dried oregano
⅛ tsp red pepper flakes (increase if you prefer more heat)
Salt and pepper, to taste
2mL (2 droppers) Zebra Unflavored Hemp Oil
- Place all ingredients in a small mixing bowl and stir to combine. If you don’t want to chop by hand, place all ingredients in the bowl of a food processor fitted with a blade attachment and process, scraping the sides of the bowl until herbs, onion and garlic are minced and thoroughly combined.
- Use immediately or store in refrigerator until needed.