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Terpene Infused Chimichurri Recipe

There have been terpenes in chimichurri since chimichurri was even a thing! Whatever herbs you prefer to make it with (traditionally parsley and oregano, but cilantro and basil are also used) are filled with aromatic terpenes and other plant compounds. However, adding a touch of limonene to this chimichurri recipe kicks it up a notch and gives the already herbaceous sauce a really great mouthfeel.  

Terpene Infused Chimichurri


Limonene Chimichurri Recipe



  • Fresh curly leaf parsley
    • 2 oz (1 bunch, small stems are okay to include)
  • Fresh oregano
    • 1 oz (1 bunch, leaves only)
  • Raw garlic
    • 3-4 cloves
  • Red wine vinegar
    • ¾ cup
  • Extra Virgin Olive Oil
    • 1 ¼ cup
  • Limonene
    • 15 drops
  • Kosher salt
    • 1 tsp, adjust as needed
  • Black pepper
    • ½ tsp, adjust as needed
  • Honey
    • 1 tbsp
  • Cayenne pepper (optional)
    • ⅛  tsp


  • Combine everything into a blender, turn it on, massage your partner's back for 30 seconds, turn it off,  and pour the chimichurri into a jar.

Great with:

  • Grilled Steaks
  • Grilled or sautéed Shrimp
  • Salmon
  • Chicken (especially wings)
  • Roasted Cauliflower
  • Grilled Brussels Sprouts
  • Pork Loin
  • Basically anything you want!

Note:  Taste the chimichurri by itself and when you're done swallowing, breathe in slowly and FEEL the limonene!


Grilled Shrimp with Terpene Infused Chimichurri