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Beyond pesto: green sauces

 

Sauces whizzed up from fresh green herbs are made by cooks everywhere. This collection rounds up sauces from around the globe, from pesto and pistou to chermoula, ajika, zhoug and more...
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20 recipes
La Soupe au Pistou

Honey from a Weed

Patience Gray

1256 cal
Spicy Lamb Chops with Greek-Style Mint Sauce

The Secret of Spice: Recipes and ideas to help you live longer, look younger and feel your very best

Tonia Buxton

822 cal
Salsa Verde con Saumon

The Italian Regional Cookbook

Valentina Harris

Salsa verde dressing

Vegetarian

Alice Hart

529 cal
Pollo en Salsa Verde con Papas y Nopales

Oaxaca: Home Cooking from the Heart of Mexico

Bricia Lopez and Javier Cabral

511 cal
Sauce verte

Sauces: Le Cordon Bleu Home Collection

Le Cordon Bleu

129 cal
Parsley Sauce

Real Irish Food

David Bowers

834 cal
Chicken Thighs with Chimichurri Sauce

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Lisa Marie Todd

(1)

1245 cal
Salmoriglio Lamb Skewers with Caper Mint Sauce

My Street Food Kitchen

Jennifer Joyce

(1)

Zhoug

Sumac

Anas Atassi

40 cal
Spicy Green and Red Pepper Ajika

Tasting Georgia: A Food and Wine Journey in the Caucasus

Carla Capalbo

594 cal
Bavette with Chimichurri

Meat Manifesto

Andy Fenner

(1)

Moroccan Dipping Sauce

Well Fed: Paleo Recipes for People Who Love to Eat

Melissa Joulwan

(1)

18 cal
Sorrel Pesto

Wild Food

Roger Phillips

768 cal
Trenette al Pesto alla Genovese

The Italian Regional Cookbook

Valentina Harris

192 cal
Chermoula root vegetable tagine

Slow Cooker Vegetarian

Katy Holder

363 cal
Chermoula, Tomato & Fish Tagine

My Street Food Kitchen

Jennifer Joyce

(2)

122 cal
Hot Green Chutney

Season: Big Flavors, Beautiful Food

Nik Sharma

(1)

80 cal
Green Chile Sauce

The Cuisine of Life: Recipes and Stories of the New Food Entrepreneurs of Turkey

Center for International Private Enterprise

139 cal
Chatni sauce

Lands of the Curry Leaf

Peter Kuruvita

(1)