Cannabis Chimichurri Recipe

With warm weather just around the corner, you’ll want to have a batch of this cannabis chimichurri ready to bring to any cookout. This delicious sauce is sure to be a hit, it pairs with pretty much any savory dish, doubles up as a marinade, and is just as delicious on meat, seafood, vegetarian, and vegan dishes. 

Chimichurri is a traditional Argentinian recipe that’s enjoyed all around Latin America and beyond. This condiment is spicy, tangy, and flavorful. The bold flavors come from dried chili peppers, garlic, oregano, fresh parsley, and red wine vinegar. It’s a powerful punch of flavor served on a spoon.

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How to Make Chimichurri

There are many different ways to use Chimichurri. You can use it as a marinade to season steak before putting it on the grill, and then finish off with a fresh spoonful when it’s ready to serve. Empanadas, steak, lobster, zucchini, asparagus, tomatoes, rice you can literally add this sauce to everything you can imagine.

Chimichurri Strain Pairing

To mellow out some of those powerful flavors, think of using sweet strains like Sundae Driver or Slurricane. If you’re preparing a meal with seafood, Limon‘s with its citrus notes makes it another great strain to pair this sauce with. 

While this sauce is delicious and freshly made, Argentinians swear by leaving it to rest for a full day before using it. This allows for the flavors from the dried spices to get a chance to infuse with the olive oil and vinegar and come together. It’s easy to make, put in a jar, and stays good for up to a week in the fridge.

cannabis chimichurri sauce when ready

Cannabis Chimichurri Recipe & Ingredients

Making your own chimichurri sauce is easier than you might think. Keep reading to find out!

  • Prep Time 5 Minutes
  • Total Time 5 Minutes
  • Serves 16 People
  • Calories 30 per spoon kcal


  • ¼ cup chopped parsley 45 grams
  • 2 teaspoons red chili flakes
  • 1.5 tablespoons oregano
  • ¼ cup CBD infused oil (olive or sesame)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 cloves of garlic minced
  • 2 bay leaves


  1. Prep your ingredients: first things first, get all your ingredients together. Finely chop the parsley, stems and all. Measure out your spices and herbs and mince the garlic
  2. Mix this is a very simple sauce, just dump all your ingredients in a bowl and mix thoroughly.
  3. Strain over a fine mesh strainer or cheesecloth. “NOTE: Use disposable kitchen gloves and flexible spatulas to handle this material. Handling this material with your bare hands can lead to an undesired experience as THC infused oil can be absorbed through skin.”
  4. Store the finished green dragon in a glass container. The potency of the oil will depend on your bud’s THC and CBD content. Test out with a teaspoon and dose accordingly for what is right for you.


This marinade gets better the longer it rests. I recommend letting it sit in the fridge for at least a day before using it. If you can’t wait and want to use it right away, gently warm up the oil in a pan and add the garlic and the dry spices to mix. Turn off the heat, mix thoroughly, and add the parsley. This will open up the flavor so you can use it straight away.Try to use a neutral cannabis-infused oil. Canola, untoasted sesame, and olive oil work well.Dose appropriately! When using your medicated oil in a recipe, remember to dose per person/serving. Use our calculator Feel free to double or triple this recipe for larger quantities.
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Andres Castello

Chef Andres is a restaurateur in the original sense of the word he is always on the search for recipes that restore the body and soul. He is currently based in Mallorca working and visiting farms to learn about the healing practices of biodynamics and permaculture agriculture. Embark on a journey of recipes and articles and learn about the restorative power of cannabis, food, and drinks. Prior to moving to Mallorca Chef Andres ran his restaurant in NYC and sold it.

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