In Spain, this sauce is everywhere.  It makes everything it accompanies—from grilled meat to chicken, fish, sausages, and vegetables—delicious, and it can also be used as a marinade.
 
Its name is from the Basque word ““tximitxurri,” meaning “a mixture of several things in no particular order.” You can make chimichurri with whatever herbs you have on hand. Cannabis-infused extra-virgin olive oil gives the sauce its higher love.
 
Makes about 1-1/2 cups
 
2 garlic cloves, peeled
2 medium shallots, peeled
Handful of fresh basil (about 1 cup)
Handful of fresh cilantro (about 1 cup)
About ½ cup parsley
5-10 cannabis fan leaves  (optional)
2 tablespoons fresh lemon juice
zest of 1 lemon
1 tablespoon golden balsamic vinegar
½ cup cannabis-infused extra-virgin olive oil (recipe follows)
½ teaspoon freshly ground black pepper
½ teaspoon sea salt
pinch of crushed red pepper (to taste)
blender or food processor
 
Combine all ingredients except olive oil in blender or food processor and pulse. Add a third of the oil and pulse. Repeat until oil is blended into sauce. Transfer to labeled bottle. Let sit for 30 minutes to an hour to let flavors meld before serving or refrigerating.
 
Warm to room temperature for about 30 minutes before serving.
 
 
Cannabis-Infused Olive Oiil
 
¼ to 1/2 ounce dried and cured cannabis
¼ cup oil, room temperature
Crockpot with settings below 180 degrees Fahrenheit
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Cheesecloth
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
 
Break cannabis apart with your fingers or chop fine with a sharp knife. Set aside.
 
Fill crockpot half to three-quarters full with water and set on low heat.
 
Combine cannabis with butter or oil in Mason jar using a wooden spoon. Stir gently until cannabis is well-integrated.
 
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 8 hours.
 
Remove jar from crockpot and let cool slightly.
 
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
 
Carefully pour oil through the strainer, scraping out as much as you can from the jar.
 
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
 
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.