Do you have herbs or greens you need to use!?

Don’t let those herbs go to waste! 

Rather than letting them wilt or dry out in your fridge, turn your greens into delicious sauces that can be used on proteins, pastas, veggies…and so much more! 

Let’s explore three different herb based sauces from three different countries! 

These sauces are some of my favorites!

I’ve riffed on all of them over the years, but today I am sharing how to make them, in their pure forms. That means I’m actually sharing recipes!!!

I know I usually don’t use recipes, but when it comes to sticking to originals & getting that flavor right, I do! Well…at least sticking to it the first time, then you explore your own twist on it.

Getting Saucy…

Argentina

We are headed below the equator to Argentina! Where they are know for their meats, marinades, and well balanced sauces. Chimichurri is a herb based sauce that’s tangy, garlicky, and spicy — and is the country’s go-to condiment for grilled meats!  

Traditionally the herbs are roughly chopped by hand, more modernly food processors & blenders are used to make the sauce.

Chimichurri

• 1/2 c  parsley, finely chopped

• 3-4 cloves garlic , finely chopped

• 2 small red chilies, deseeded & finely chopped

• 3/4 tsp dried oregano

• 1 tsp salt

• 1/2 tsp ground black pepper

• 1/2 c olive oil

• 2 tbsp red wine vinegar

Combine all ingredients in a bowl and allow to sit for a minimum of 30 minutes before serving. Best if the flavors are given time to infuse over night.

This is the traditional way of making a chimichurri, although I must say…that I really enjoy the brightness and balance cilantro and fresh lime juice & zest  bring to a chimichurri sauce!  I’m also a fan of using a blender to emulsify the sauce.

Northern Italy

We are headed to Europe, specifically…Northern Italy in the region of Laguria that is  the birthplace of Pesto alla Genovese. 

Pesto, literally means to create a paste. Cultures have been using the mortar & pestle to create pastes as far back as the Romans….and probably even earlier than that! 

The pesto that we know today didn’t take its current form until the mid 1800s and even since then…recipes have been tweaked per house hold, but recipe typically consist of basil, garlic, parmigiano, pine nuts and extra virgin olive oil.

Pesto alla Genovese

• 1.7 oz  Basil, leaves, chiffonade (it’s more than you think)

• 2 cloves garlic

• .5 oz pine nuts (~1 tbsp)

• 2.4 oz Parmigiano Reggiano (~6 tbsp)

• 1 oz Pecorino Romano (~2 tbsp)

• 1/4 tsp Salt

• 1/2 c Extra Virgin Olive Oil

Very Traditional: Using a marble mortar & pestle, start working the garlic until it becomes a paste. Add in  finely chiffonade basil and work it until it becomes a  paste. Repeat until all the basil becomes a paste. Hold that off to the side. Separately, work the  pine nuts into a paste. Combine the basil paste, pine nuts, grated cheese, salt and  evoo until the mixture comes together!

Easier / Modern: Combine garlic & pine nuts in the food processor, whizz  until it’s a paste. Add in the cheese and pulse until combined. Finally add in the greens and pulse while drizzling in the EVOO.

I like this method, because the basil stays greener and fresh while the rest of the ingredients actually become a paste, rather than staying chunky.

My Take on It: I don’t like to add nuts or cheese to pesto, it doesn’t hold up well in the fridge. Combine combine garlic, greens, a pinch of salt in the food processor.  Whizz it, and when it will no longer breakdown on its own, I add EVOO until it comes together. Scrape down the sides as needed, and really you can use any leafy green to make pesto; some of my favorites are baby kale, arugula, and spinach!

India

Finally, let’s head east to India where chutneys, also known as condiments or sauces are on every table! The term is used indiscriminately for both fresh & pickled sauces;  ingredients can vary from mangos, to coconut, to ginger, to mint, to tomato…you can literally turn any fruit to veggie into a chutney!

This one in particular — the Green Cutney is a great addition to most Indian dishes — or a great alternative dipping sauce for proteins,  veggies & especially potatoes! Its also delicious on naan and other breads…basically any carb!

Green Chutney

• 2 c  Cilantro, leaves (tightly packed)

• 1 c  Mint, leaves (tightly packed)

• 1 tsp cumin, ground

• 4 green chilies, roughly chopped  (or less if you want less heat)

• 2 cloves garlic

• 1 tbsp lime juice

• 1 tsp salt

• water as needed

Add all the ingredients, and just 1 tbsp of water to a blender. While blending, scrape down sides and continue to add a tbsp of water at a time until a thick paste forms.

Because there is no oil in this recipe, the sauce will not emulsify. You will have to stir before using. If you want to keep it emulsified, add 2 tbsp of  roasted peanuts or 1 tbsp peanut butter while blending.

Other ways to Use Herbs & Greens

These three sauces are just the beginning of what you can do with greens & herbs — use these as inspiration or a launch point to start making green sauces at home. 

Green sauces can be used as a marinade or sauce for proteins and veggies, added to grains like quinoa while cooking, or used as a pasta sauce!

I encourage you you google “Herb Sauce [Insert Country Name Here]” & you’ll find that almost every country has their own variations on herbs sauces. Try one that I wrote about above, or one that you find!

Try making an herb sauce today!

Who knows, in a few months you may be pressing the button on your blender whizzing up your own herb based creation! 

Listen to the Wellness Cucina Podcast Episode 31 to learn more.

Does this sound awesome? Would you LOVE for your clients to be able to feel confident about making sauces like this? Check out the Kitchen Confidence Resource Library. A collaborative space for RDs & resource to give your clients the cooking skills they need to rock it out in the kitchen!