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The Herbal Chef: Chimichurri Sauce

The Herbal Chef: Chimichurri Sauce

Chris Sayegh, a.k.a. The Herbal Chef, tangos with an Argentine classic, chimichurri, to craft a deliciously infused sauce to complement your favorite meats.


1/2 Cup         Parsley
1/4 Cup         Cilantro
3 Tbs             Mint
1 Whole        Jalapeno or Serrano (Adjust for Spice Level)
1/2 Cup         Red Wine Vinegar
1 Tbs             Lemon Juice
3 Cloves       Raw Garlic
2 Tbs            Shallot
To Taste       Salt/Pepper
3/4 Cup        Olive Oil
1 Pinch         Red Pepper Flakes
30mg            Cannabis Oil

This is one of my favorite sauces of all time. It is incredibly fresh and will go with just about anything! The bright herb flavors meld well with the tangy vinegar. Carne-centric Argentina created chimichurri as a steak sauce served on the side or as a marinade for the protein itself.

Method:  

Throw everything in a blender except for the red pepper flakes and olive oil. Now blend everything and slowly drizzle in the olive oil and cannabis oil. Remove from the bender and stir in the red pepper flakes.

Serve on a steak or pork products, or marinade your proteins with it. Simple, easy, clean and fresh.

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