You know how most recipe blogs make you read about the author’s entire life story, favorite stuffed animal as a kid, shoe size, and the last time they held someone’s hand before they get to the recipe? Well, that drives me crazy, so here is the Limonene Chimichurri recipe right off the bat!
Afterward, keep reading if you want to learn about limonene and why it’s fantastic to add to recipes, along with my zodiac sign and how many toes I have!
Limonene Chimichurri Recipe
- 1 ounce fresh parsley
- 1/2 ounce fresh oregano leaves
- 2 cloves of garlic
- 2 tablespoons honey
- 1/4 cup red wine vinegar
- 3/4 cup regular or infused olive oil
- 10 drops limonene
- Salt to taste
- Blend ingredients until smooth
- Season with salt to taste
This chimi is super earthy, bitter, acidic, spicy, herbaceous, sharp, and leaves a great fatty yet cooling mouthfeel. I realize those descriptors may be a turnoff to some people, but that’s the beautiful thing about food! There is a difference between *salted* and *salty*, just as there is a difference between *acidic* and *your face turning inside out*. It’s all about balance.
The amazing thing about this chimi is that it’s not just about what it tastes like; it’s about how it feels when you’re chowing down and complements other ingredients, which is a pretty extensive list.
What does limonene do in a recipe?
Limonene is the second most abundant terpene found in nature, just after pinene. It’s also the most abundant terpene found in all citrus. If you’ve ever put lemon zest in a recipe or squeezed some lemon juice over shrimp, you’re officially a limonene expert! However, the big difference between using the zest of lemon vs. the juice is that the zest contains a crap ton more terps!
Citrus zest has a fantastic ability to change the flavor, aroma, and mouthfeel of a dish, and so do isolated terpenes.
Oh, btw, I’m a libra and I have 10 toes. Boring, right?
What’s incredible about cooking with isolate terpenes or profile blends is that you can super accurately infuse recipes one drop at a time. Depending on how much of an isolated terpene you add to a recipe, you can change the aroma, flavor, mouthfeel, or any combination of the three. Aside from that, the only other thing you can do is RUIN the recipe! When working with isolated terpenes, a single drop can make all the difference in the world.
Think of terpenes like jalapeños. I’m sure there have been plenty of times you bit into a raw slice of jalapeño and enjoyed the experience while others blew your mouth away. The spice level can vary depending on the farmer, when it was harvested, the time of the year, where it was grown, how old the pepper is, and other factors. Well, it’s a similar situation for isolated terpenes. The potency of the terpene will vary based on the products it was isolated from, the manufacturer, how it was bottled, storage, age, etc. And just like the spice of jalapeño is very different than a Carolina Reaper, the pungency of limonene will be different from citral, pinene, or myrcene.
So if you decide to start experimenting with limonene or other terpenes, keep in mind that you can always add more, just like salt, but you can’t take them away!
Aside from drinking the chimi straight out of the blender, what should you use this recipe for?
- The chimi soothes deliciously charred meat and seafood. Chimi + protein + fire = well, fire!
- Grilled or roasted brussels, broccolini, asparagus, and other hearty vegetables are fantastic with the chimi as a quick dressing or a dip.
- Jazz up rice, cauliflower rice, or bean salad with the chimi, and your life will never be the same.
- Have you ever had a loaded potato or bacon mac and cheese with chimi? Again, a total game-changer. The acid, earthiness, and herbaceousness work so well with super-rich dishes.
- Replace your boring vinaigrette with this chimigoodness. It also goes fantastic with ranch and bleu cheese dressings to add extra pizzzzzazzzzz to your rabbit food.
- TACOS – I mean, no shit, right?
Whatever you smother this chimi with, I promise you’ll enjoy it!
If you want to spice up your cooking with cannabis and terpenes game, check out the Cooking with Cannabis online course that we created in partnership with the American Culinary Federation. I go so deep into terps in the class that you’ll be tasting them everywhere and dreaming about them! CWC isn’t a cooking course; instead, it is a course on the amazing synergy between cannabis and food from a scientific, philosophical, and entertainment perspective!
Have a terptastic day!
Chef Brandon Allen