Title says it all. And please, only suggest something if you’ve actually made (or eaten) it. I can do my own google searches - I’m looking for personal experience. TIA!
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Would a chimichurri work? Or Peruvian aji verde?
Possibly. Also considering a pesto. I feel like there’s SOMETHING OUT THERE I haven’t considered.
Where did you find culantro? I was looking at a recipe that called for it but I’ve never seen it and wouldn’t even know what type of store to look in.
Ferry Market SF.
