- Step 1
- In a food processor with the blade running drop the garlic, herbs and nuts or seeds. Process until finely chopped.
- Step 2
- Add a splash of lemon juice, lime juice or red wine vinegar. Season with salt and pepper. If using any add-ins, add them now and puree until finely chopped.
- Step 3
- If you prefer a lighter sauce, add a tablespoon or two of water. With the motor running, drizzle in extra virgin olive oil until you get a spoonable, pesto-ish consistency.
- Step 4
- Taste the sauce! Adjust the seasonings as desired. More nuts will thicken the sauce, a splash more acid will give the sauce more spunk, and another drizzle of olive oil will round things out. There should be a good balance of flavors, and the final result should taste good to you.
- Step 5
- Place a piece of plastic wrap directly on the surface of the sauce to help prevent discoloration. Let the sauce sit, covered, for 15 minutes to allow the flavors to meld before serving.
- Step 6
Variations:
- Pesto: Basil, mint and/or parsley (you can use just one or do a mix!), pine nuts, lemon juice. Add-ins: grated Parmesan and/or Pecorino
- Italian Salsa Verde: Parsley, walnuts, red wine vinegar. Add-ins: anchovy, oregano, grated Parmesan (if you have any hardy fresh herbs, such as rosemary or thyme, you could add a teaspoon as well)
- Chimichurri: Cilantro and parsley, red wine vinegar (no nuts). Add-ins: jalapeño pepper, shallot, oregano
- Chermoula: Cilantro and parsley, lemon juice (no nuts). Add-ins: red pepper flakes, cumin
- Coconut Chile: Cilantro and mint, pumpkin seeds, lime juice. Add-ins: jalapeño pepper, shredded coconut, honey