You can call it a sauce or a condiment, it doesn’t

matter how you call it,all you need to know is that

this recipe is most likely going to change your whole

life. When North Americans or some Europeans think

of a sauce for cooked meat, it’s all about brown

sauce (gravy or bone stock reduction). Argentinians

and Uruguayans, on the other hand, came up with a

quick, simple, and effortless recipe that resulted in an

amazing “uncooked sauce”. You can use chimichurri

on grilled meats but it’s also great on so many other

things. Such as; in a sandwich, on a pizza, as a salad

dressing, on fish or seafood, etc… Personally, I don’t

have time to make my own brown stocks at home, it’s

time consuming and it requires so much energy as it

can simmer for up to 24 hours on the stove. The final

amount of stock you’re left with when you’re done

reducing is just sad, it’s nonetheless amazing for

sauces but leave it to the restaurants. I prefer never

using sauces made from powder packets, so for me,

the chimichurri is the best alternative. If serving meat

without a sauce makes you as anxious as me, you

should definitely give this a try.


5-6 Garlic cloves

½ White onion

1 Shallot

4 Bird’s eye chilis

1 Bundle of flat parsley

1 Bundle of basil

1 Bundle of chives

5 Stems of thyme

1 Tablespoon of dried or fresh oregano

150 ml Red wine vinegar

50 mg of Cannabis infused olive oil

500 ml of extra virgin olive oil or vegetable oil

Zest of 1 lemon

Salt and pepper


Add the garlic, onion, shallot,

chilis, the zest of a lemon and

the herbs to a mixing bowl and

season with salt and pepper.

Add the red wine vinegar, the

cannabis olive oil and finish with

the rest of the oil.

The chimichurri should look like

a sauce or a thick dressing, don’t

hesitate to put less or more oil if

you’re not happy with the consistency.


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