Organic Hemp Chimichurri Recipe

BY: ERIK OBERHOLTZER

Next Saturday I am teaming up with the folks at Dunder and Heister for the Organic Pioneers Awards at the Rodale Institute. The grass-fed beef from Dunder and Heister is some of the best I have tasted. To make it even better we are making a hemp chimichurri using Susquehanna Mills Organic hemp oil and some hemp buds from my brother’s hemp crop up the road. Here’s the recipe.

Ingredients

• 2 bunch Parsley, chopped fine

• 1 bunch Cilantro, chopped fine

• 1 cup fresh hemp buds, cleaned and chopped (optional)

• 5 cloves fresh garlic, chopped

• 1 bunch green onion, sliced thin

• 1 cup organic red wine vinegar

• 3 lemons, juiced

• 1 pt organic hemp oil

• 1 Tbsp toasted cumin, then ground

• 3 serrano peppers, minced

• Salt and pepper to taste

Method

Cut all the ingredients to size and combine white onions, garlic, salt, serrano, cumin, vinegar, lemon juice, and hemp to marinate for about 20 minutes. 10 minutes before serving add the green onion, herbs, oil and incorporate. Adjust seasoning as needed and serve shortly after mixing so the acid doesn’t overcook the green herbs.