5 mg/ tablespoonEasy

Green Jar Chimichurri

Name: Green Jar Chimichurri
Yield: 16 servings
Ingredients: 120 ml (½ cup) extra-virgin olive oil, plus a little extra for topping up; 2 tbsp red wine vinegar; 120 ml (½ cup) flat-leaf parsley, very finely chopped and lightly packed; 4 cloves garlic, minced fine; 1 small red chile, deseeded and finely chopped (about 1 tbsp); ¾ tsp dried oregano; 1 tsp coarse salt; ½ tsp black pepper; 80 mg THC tincture, measured exactly (e.g. 8 ml of a 10 mg/ml tincture)

Baked Elf Chef
House Kitchen

Adapted from Authentic Chimichurri (Uruguay & Argentina) (Cafe Delites — Karina Carrel) — rewritten with the infusion and dose worked in.

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Ingredients · 16 tablespoons · 80 mg total

120 ml (½ cup) extra-virgin olive oil, plus a little extra for topping up2 tbsp red wine vinegar120 ml (½ cup) flat-leaf parsley, very finely chopped and lightly packed4 cloves garlic, minced fine1 small red chile, deseeded and finely chopped (about 1 tbsp)¾ tsp dried oregano1 tsp coarse salt½ tsp black pepper80 mg THC tincture, measured exactly (e.g. 8 ml of a 10 mg/ml tincture)

Tweak This Recipe

Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.

ILLUSTRATION

Steps

Chop the garlic and chile finer than feels necessary — in a spooned sauce, every tablespoon should taste and dose the same, and big chunks make uneven spoonfuls.
In a bowl, stir together the olive oil and vinegar, then fold in the parsley, garlic, chile, oregano, salt and pepper until the herbs are fully coated and suspended.
Let the bowl sit at room temperature 10 minutes so the flavors move into the oil. (A couple of hours is better if you have the time.)
Now set the volume. Pour the sauce into a 250 ml measuring cup and level it — you want it just under 240 ml so there's room for the tincture. Top up with plain olive oil if it's short; if it's over, hold the extra back in a separate unlabelled container and don't serve it as dosed.
Off heat and off the grill — this sauce is never cooked, and never brushed onto meat over flame — whisk in the full 80 mg of tincture. Stir for a full minute, lifting from the bottom, so the dose is evenly spread through the oil rather than pooling.
Decant into a 250 ml jar, seal, and refrigerate. Stir or shake before every use, because the herbs settle and the oil rises.
Label the jar: "Infused Chimichurri — 80 mg THC total • 16 servings • 5 mg THC per 1 tbsp • made [date] • 21+ only. Stir before serving." Keep a measuring spoon on the jar and serve it that way at the table.
Serving note: spoon a measured tablespoon over already-cooked steak, grilled vegetables, eggs or rice bowls. Never baste with it — heat and a hot grill are not where this sauce belongs.