For his North African-inspired herb jam, the chef at Oakland's Camino uses a mixture of sweet greens (spinach or beet tops), stronger greens (carrots tops, fennel tops, wild nettles) and herbs like mint, oregano, cilantro or celery leaves.
This sauce adds a fresh, light quality to any dish you serve it with and is so loaded with nutrients it should be considered a super-food level condiment. It's great with rice + beans, eggs, couscous, pasta, and grilled meats. Try it out!
Any blonde ale should do the trick for this recipe. It will go exceptionally well with the breadiness of the tortillas, and the earthy notes of the portobello mushrooms. A pilsner, brown, or wheat beer would also work well with the flavor profile.
In case you aren’t familiar with chimichurri, it’s an Argentinean condiment based on olive oil, herbs, and garlic. Think “pesto” and you have an idea of what it’s like. And, it's a great way to use those herbs that may be taking over your garden.
Ah, the flavor-packed, tangy, herby deliciousness of chimichurri. It’s enough to make one feel a little tingle at the sight of a huge fresh bunch of cilantro and garlic. I used some of my own spicy pickled vegetables and smoked garlic.