Chimichurri sauce is often made with parsley and/or cilantro, but it can also be made with basil.  This is a salad of raw and cooked veggies that uses it as dressing.

Remove the leaves from 1 bunch of Basil, then wash and spin dry.  Throw them in a food processor with the juice of 1/2 a lemon, a dash of hot pepper flakes, 4 T. olive oil, and 1 minced clove of garlic.

Dice 1 tomato, place in a bowl and sprinkle with salt.  Toss with the chimichurri.

Trim the ends of 2 zucchini or 1 cucumber and 3 carrots.  Use a vegetable peeler to make very thin slices.  Sprinkle with salt and allow to sit for 5 minutes, then toss with the chimichurri.

Soak 2 ears of corn in water and remove the silk and excess leaves.  Grill or roast in the oven until the leaves are lightly browned.  Allow them to cool, then shuck them and cut the kernels off the cobs.  Toss with the chimichurri.