Summer offers a great chance to make your own fresh, flavorful, homemade condiments. These simple green sauces perfectly complement the smoky taste of grilled fish, meats, and charred vegetables. For ultimate flavor and freshness, try growing your own herbs to use in the following recipes.
Aji Verde
Vegetarian | Makes ¾ cup
INGREDIENTS
- 1 cup fresh cilantro, chopped
- 2 jalapeños, chopped
- 1 garlic clove, peeled and minced
- 2 tsp. lime juice, freshly squeezed
- ¼ cup extra virgin olive oil
- 3 Tbsp. mayonnaise
- ¼ cup water
- 1 pinch salt, to taste
- 1 pinch black pepper, freshly ground, to taste
INSTRUCTIONS
- Add all ingredients to a food processor and blend into a smooth paste.
- Adjust salt and pepper levels to taste.
Basil Pesto
Vegetarian | Makes 1 cup
INGREDIENTS
- 2 cups fresh Genovese basil leaves, chopped
- ½ cup Parmesan-Reggiano, freshly-grated
- 3 garlic cloves, peeled and minced
- ⅓ cup pine nuts
- ½ cup extra virgin olive oil
- 1 pinch salt, to taste
- 1 pinch black pepper, freshly ground, to taste
INSTRUCTIONS
- Add basil, pine nuts, garlic and cheese to a food processor; pulse several times to mix.
- With food processor running, slowly pour in olive oil in a steady stream. Continue running food processor to emulsify. Season with salt and pepper, to taste.
Chimichurri
Vegan | Makes ¾ cup
INGREDIENTS
- ¼ cup flat leaf parsley, chopped
- 4 garlic cloves, peeled and minced
- 2 Tbsp. fresh oregano, chopped
- 2 tsp. crushed red pepper flakes
- 3 Tbsp. red wine vinegar
- ½ cup extra virgin olive oil
- 1 pinch salt, to taste
- 1 pinch black pepper, freshly ground, to taste
INSTRUCTIONS
- Combine parsley, garlic, oregano, crushed red pepper and vinegar in a food processor. Pulse until smooth; season with salt and pepper, to taste.
- Transfer sauce to a small bowl and pour olive oil over the top. Let sit 15–20 minutes before use.