Pesto typically steals the spotlight as far as herby-condiments go, but have you ever used garden-fresh parsley, basil and cilantro to make chimichurri? With a surge of herbs in the garden, try swapping the OG nutty Italian pesto with it's Argentine cousin. The tang and spiciness are a welcomed change of pace! Chimichurri is perfectly paired with smoky grilled steaks and charred vegetables.
Ready to put those herbs to work? You'll need:
- Basil (a great substitute for oregano)
- 1 whole cayenne pepper
- Red wine vinegar
- Olive oil
- Sea salt + pepper