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.
My husband found a package someone had left behind on the bus. 
I live in an area where it’s possible to get ingredients for many different cuisines. Lots of Caribbean and South American folk in my ‘hood, so culantro’s in most of the grocery stores and larger bodegas.
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Ha!
We have a c-town with a lot of Latin American ingredients - I wonder if they’d have it! I’ll have to check it out.
I believe this is the most recent green seasoning recipe I have used
I freeze it in ice cube trays and use it in things like peas and rice and as a marinade for some meats and fish.
PS Where did you get it? Not so easy to find around here outside of “ethnic” markets.
Oops! Just saw the part about how it “fell off a truck”. I find it here in California in Asian markets labeled Ngò Gai.
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Aha! Thank you. I think this could be a winner.
My whole area is an “ethnic” market. You can get yuca, lemongrass and salt cod at the supermarket. The smaller stores stock torch ginger, fermented tofu and 8 million types of dried pepper (this may be a slight exaggeration).
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Ah I see it at h-mart on their website labeled as such. We have an h-mart so I’ll give that a try! (Always looking for an excuse to go there.)
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Along similar lines, it’s a core ingredient in green recaito (sofrito), the base for lots of Latin American dishes. I have never made it from scratch though.
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+1 to a sofrito, it freezes well and can be used for arroz con gandules, arroz con pollo, etc.
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ice cream
I’ve never made it with culantro because it’s not in the grocery stores here, but i make Puerto Rican sofrito with cilantro and freeze it fairly often. Works really well.
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Since when is ice cream a freeze-able vegetarian sauce? Quit trolling!
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My dream 
I’m realizing my link about my last try at green seasoning is wrong. Here’s the correct one.
I’ve also made sofrito, most recently for this pollo guisado (recipe here, but with cilantro) and make rice with pigeon peas just about every week! I have to bring pigeon peas and salt fish back from Atlanta 
Nice! Besides cilantro, what did you use? (That recipe I shared allowed for subs).
Culantro, no cilantro (that was the whole point!). Garlic, ginger, cayenne (had no scotch bonnets), scallion, thyme, onion.
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