Easy cannabis chimichurri sauce, aromatic and slightly spicy, perfect for pairing with meats, fish, poultry, roasted vegetables, or as a marinade. A simple cannabis recipe made with cannabis oil that should always be consumed in moderation.
Wash the fresh parsley well, dry it carefully, and chop it lightly.
Peel the garlic cloves and chop them into small pieces.
Place the parsley, chopped garlic, crushed bay leaves, red paprika, oregano, and black pepper into a mortar.
Crush all the ingredients together until they are well mixed and slightly broken down. The goal is to achieve a chopped texture, not a completely smooth paste.
Add the cannabis oil little by little while stirring with a spoon.
Pour in the red wine vinegar and mix again until the sauce is fully combined.
Add salt to taste and adjust the vinegar, spices, or pepper if needed.
Let the sauce rest for about 15 minutes before serving so the flavors blend properly.
Add salt to taste and adjust the vinegar, spices, or pepper if needed.
Notes
It can also be prepared using a food processor or blender, but it is best not to overblend it so it keeps the traditional chimichurri texture.
For a milder flavor, you can reduce the amount of garlic or pepper.
It is recommended to add this sauce at the end of cooking to avoid exposing the cannabis oil to excessively high temperatures.
Store the sauce in a sealed container in the refrigerator and clearly label it.
As it contains cannabis, it should be consumed responsibly and kept out of reach of children, pets, or people who may not know it contains cannabis.