We chop parsley, cilantro and mint fine, then add a lot of garlic, red wine vinegar, olive oil and salt. Mackenzie puts basil in ours as well. Mint and basil are not traditional and we know it, but that is the way we like it.
It goes on steak, on eggs, on potatoes, on roasted vegetables. It also freezes well, so a batch now is a jar you are still eating from in December.