Father’s Day special: Cannabis-infused chimichurri

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Courtesy of Lift Magazine

Father’s Day BBQs are as cliched as Mother’s Day brunches, but that shouldn’t stop you from celebrating the man who made and/or raised you with a feast of freshly grilled meats. After all, it’s summer!

But, if you’re determined to mix things up this year, tangy, garlicky chimichurri sauce, an Argentinian classic, is a great start. Whether you follow the base recipe, or dose it with prescription oil from a licensed producer or your own homemade cannabis oil, it’s sure to spice up your celebration.

Chimichurri is great as is, and tastes particularly good with steak and other cuts of grilled beef. You can also mix it with mayonnaise for a flavourful burger topping, or use it to marinate meat, fish or tofu before grilling.

Tip: Cannabis edibles can be powerful medicine. We’ve left the base recipe un-medicated so everyone in the family can enjoy it. Let Dad dose his own by following the instructions below for individualized infusions.

Basic Chimichurri Sauce

Ingredients

3 cups fresh parsley

¼ cup white or red wine vinegar

½ cup olive oil

3-4 cloves garlic

½ teaspoon salt

Instructions

Place all the ingredients in a blender or food processor and blend until smooth. The sauce can be made a day ahead of time and should be stored in the fridge.

Cannabis-Infused Chimichurri Sauce

To the left, individual portion of chimichurri with 1ml prescription cannabis oil. To the right, unmedicated chimichurri.

Add enough sauce for one person to a small dish, then stir in your preferred dose of prescription cannabis oil, or a dollop of homemade cannabis butter or oil. Oils vary widely in terms of medical potency. We recommend a low-THC oil, since adding more will allow you to maximize the natural grassy flavours of the cannabis, which complement the chimichurri nicely.

Whether you’re new to edibles or an old pro, the mantra holds: start low and go slow.

Photo credits: Daniel Lee

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