Basil Chimichurri

Here we are at the end of the summer growing season. The heat has subsided and given way to a blustery chill. The colors begin to turn from all greens to yellows and golden-oranges, like the light at sunset.

The changing of colors and temperature alerts me that my abundance of basil, which is taken for granted because of its constant presence, will be coming to an end. I must quickly gather all of this common treasure and prepare to ration it for the winter. Harvesting is awkwardly completed as the first cold spell sets in for a more permanent visit.

My alley herb garden has been a gift for which I am unceasingly thankful. Its humble existence in its concrete jungle is a small protest to structure. It is a nod to the monument of agriculture. It is a symbol of hope for a good meal.

The fruits of my alley herb garden are always appreciated and taken with respect and care. Basil seems to be the most prolific of the handful of herbs and veggies that have proved, after much trial and error, to work in the unnatural environment of the brick and concrete alley. It is the kindest, most faithful ingredient that I have throughout the long hot summer.

Basil is a familiar herb and when it appears on a menu it is often overlooked, taken for granted once again. In truth, it is friendly and inviting and will make you feel like you’ve had a good hard hug from family. With the harvested basil, I hurriedly make pesto and basil-seasoned tomato sauces in order to save it for winter use.

The chilly weather brings the end of basil season but also brings the warmth of hot fire pits, grilled meats and roasted veggies. Chimichuri, a go-to Argentine sauce or condiment for grilled meats, is something else I make with basil.

At my restaurant, Fan & Johnny’s, I make a Chimichurri Chicken with basil in order to familiarize an unfamiliar dish. After the pesto is made, soups and sauces have been seasoned, and the first hunt is over, try this dish made with basil and turn a version of an Argentine staple into your new winter favorite.

2 cups fresh basil
4 TB garlic purée
3/4 cup Vinegar
3/4 cup olive oil
2 tsp sriracha
1/2 poblano pepper
2 tsp salt
1 tsp sugar

This is a variation on the classic Argentine staple. It’s a strong acidic marinade and sauce. I use fresh basil as the base for a herb vinaigrette with lots of garlic and instead of chilli pepper I use sriracha and fresh poblano.

It’s perfect for grilled steak, chicken, and veggies but especially wild game.