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.
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.
Follow the Herbal Chef on Instagram here.