Saucy and Green: simple steps for sumptuous summer eating

I've been wanting to write a column of green or more exactly specific herb sauces that jazz up just about anything. Even better, they are remarkably nutritious. They are surprisingly strong in vitamins and hard to find minerals. That rich green in parsley, mint, cilantro and basil is chlorophyll, aka edible sunshine, tonic that recharges us.  So herbs literally bring sunshine to the table on or beside any dish: baked or roasted potatoes, omelets, sliced tomatoes, grilled fish or meat, roast chicken, fritters, rice, chicken and shrimp salad instead of mayonnaise, chili, tacos, dal, on polenta, a dollop in a bowl of soup, in pita with falafel, as sauce for spaghetti.... They're even dips for chips.  Best of all, they whip up in seconds, live long in the refrigerator and freeze well, although garlic flavor will diminish. Little wonder the whole world enjoys these sauces.  So get out the blender/processor and the fresh herbs available right now. Be prepared for tasty summer eating.
    The amounts in these recipes will provide healthy portions for 4-6 people and more if used less.

Chimichurri (Argentine steak sauce): Viva Parsley

1/4 cup coarsely chopped parsley (leaves of 1/2 bunch)

3 tablespoons red wine vinegar

4 large garlic cloves, minced (2 1/2 tablespoons)

2 tablespoons oregano leaves

2 teaspoons crushed red pepper or 1 med red chili seeded and minced

Kosher salt and freshly ground pepper

1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.

Make Ahead. The chimichurri can be refrigerated. Bring to room temperature before serving.

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Mint/Cilantro Sauce from Nepal

1 med green chili, seeded and chopped
1/2 bunch fresh mint leaves, no stems please
1 bunch cilantro, leaves only
1 lime, juice only (use a lemon if you don't have limes)
freshly ground black pepper
sea salt to your taste
possibly a bit of water if needed

Combine all ingredients in a food processor or mortar and blend into a smooth sauce. If it's too thick, add water 1 tbsp at a time to reach desired consistency.

Tomatillo and Avocado Salsa from Mexico

Truth told, I discovered this addictive green salsa at a Mexican burrito joint in the Mission district of San Francisco and spent a few weeks trying to recreate it because I didn't find it anywhere else. This seems to be that special sauce. I love it on everything.  

3 lg tomatillos, husked and coarsely chopped
1/2 serrano pepper, seeded and minced
2 garlic cloves, smashed and minced
1/4 med avocado
1 tbsp cilantro leaves, chopped
1 lime, juice only

combine everything in a blender/processor and whir to a sauce. If it is too thick, add a bit of water or if you prefer olive oil.

Yemeni Zhoug, a fiery ode to cilantro with a touch of cardamom

This is now popular enough to be sold at Trader Joe's! It's spelled many ways including schug.
 
 5 serrano peppers, stemmed and seeded
1 cup cilantro leaves
4 garlic cloves
1/4 c flat leaf parsley
1 tbsp sea or kosher salt
2 tsp ground cardamom 
2 tsp ground coriander
juice of a large lemon
3/4-1 c olive oil 

Combine everything but the oil in a food processor and whir until a coarse paste forms.  Transfer to a bowl and stir in the oil, starting with 3/4 c. Add more if needed. The sauce is not supposed to be perfectly pureed and smooth but chunkier.  


Pesto: How Italians eat Basil

and btw: Italians never add grated cheese to anything smothered in pesto...because the cheese is already in it.

2 c fresh basil leaves chopped

1 tsp salt

1/2 tsp fresh black pepper

3 lg garlic cloves peeled

 2 tbsp toasted pine nuts

1 to 1 1/4 c olive oil

1/2 c grated Parmesan cheese

Combine all in processor and whir until smooth.

Moroccan Cilantro Sauce

2 bunches cilantro, roughly chopped

1/2 tsp sea salt

2 lg garlic cloves, smashed and minced

1 serrano chili, seeded and minced

1/2 tsp ground cumin 

1/2 tsp ground coriander

2 tbsp paprika

1 lg lime, juice only

1/2 c olive oil 

Put everything into a food processor and blend to a smooth sauce. 

Salsa Verde: salty Italian sass

½ garlic clove

2-3 anchovy fillets

1 tbsp capers

1 tbsp Dijon mustard

1 tbsp red wine vinegar

1 tbsp (heaping) chopped basil

1 tbsp (heaping) chopped flat leaf parsley

1 tbsp (heaping) chopped mint

4-5 tbsp olive oil

Salt and pepper to taste

Put the garlic in the food processor along with the anchovies, capers, Dijon mustard and red wine vinegar and whir to a paste. Add the herbs and use the “pulse” setting to incorporate. Add the olive oil and pulse briefly. Taste and season with salt and pepper as needed.

Somali Bizbaz: chili fired cilantro

1 large garlic clove, crushed

Juice of a  lime

1 whole fresh Serrano chile

1/2 to 2/3 tight-packed cup fresh cilantro leaves

1 tsp sugar

1/2 c  plain Greek yogurt (low fat is fine)

Salt and freshly ground black pepper to taste

More lime juice if needed

Place the garlic clove in a cup and squeeze the lime juice over it. Let stand 20 minutes.

Place the garlic, lime juice, chile, cilantro, sugar, yogurt, salt and pepper into the bowl of a food processor and purée. Taste and add lime juice and/or salt if necessary. Refrigerate at least an hour before using.