poultry, red meat, seafood, sauces + dressings, vegetables

thai basil chimichurri

If I had to chose one condiment to have on hand at all times, chimichurri, in any style, would be it.  Classically in the Argentinian tradition, it is prepared with parsley, oregano, garlic, olive oil and vinegar. I just happen to like the twist of this southeast Asian inspired version.  It's the most delicious accompaniment that adds so much summer to almost anything you are whipping up. Use it on grilled meats, chicken, fish; mix it into mayonnaise for a great sandwich spread.  Roast vegetables in it.  Make a compound butter and serve it with grilled corn.  Use it as a marinade. Just make some and you'll understand.

thai basil chimichurri

3/4 c thai basil

1/4 c cilantro

1 clove of garlic

1 shallot, peeled and chopped

1 bird chili, stemmed and seeded

1 t sugar

1-2T fish sauce

juice of 1/2 lime

1 T toasted sesame oil

Combine all of the above in a food processor until you have a nice paste, similar to pesto.  Adjust seasonings to your taste.