I've been picking up papalo from my farmers market and so far, have made pesto using papalo, basil and chives. It turned out *excellent* and I used on a caprese salad and grilled chicken (sort of used like a chimichurri)
It's a very interesting herb but I'm a bit intimidated about using it because of my inexperience.
Soups? Salsas? Sauces?
What are your experiences?