Limonene Chimichurri

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Ingredients

2 ½ cups Magical Extra Virgin Olive Oil
4 ounces Fresh Curly Leaf Parsley, roughly chopped (small stems okay to include)
2 ounces Fresh Oregano Leaves, chopped
8 Cloves Garlic, smashed
1 ½ cup Red Wine Vinegar
10 drops Limonene Terpene or Zest of 1 Lemon
2 tablespoons Honey
Salt to taste
¼ teaspoon Cayenne Pepper (optional)
MagicalButter Machine

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Directions

Place all of the ingredients into the Magical Butter Machine and secure the lid.
Select 130°F and then press the 1 HOUR button.
After 20 minutes, stop the machine by pressing the 1 HOUR button again.
Select NO HEAT and then press the BLEND button. Run this cycle twice.
Chill before serving. Store in the refrigerator and shake before each use.

Recipe Note

Recipe submitted by: Chef Brandon Allen
This is my all time FAVORITE sauce to put on nearly anything, especially grilled meats and seafood! When I was in culinary school I worked at an Argentinian Parilla called Gaucho. Not only was the food absolutely amazing, the owner, executive chef, and entire staff were all happy to work there because of the positive and always humorous environment. Their chimichurri sauce was by far everyone's favorite, because of how versatile it was. I wanted to come up with my own version that was "herb" and terpene infused, and whenever I serve it I always share the inspiration behind it. The funny thing about chimichurri, is it's kind of like sauce "hot sauce" or "salsa", since there are countless variations. However, THIS is evidently the closest to traditional chimichurri.

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