It’s easy to think that an iconic sauce like pesto is unique, but in reality it is just one of the many herby green sauces that are a feature of cuisines the world over. In this class we’re going to take a world green sauce tasting tour from South America, through Mexico to Italy with chimichurri, salsa verde, gremolata, and of course pesto. All use the leaves of common soft leafed green herbs like parsley, cilantro and basil. These sauces freeze really well, making them one of the best ways to store the fresh flavor of these soft herbs all year long. Use them to spike the flavor of soups and stews or as a condiment for grilled foods, they’re so versatile. No wonder they’re found everywhere – look and learn!

Super-easy Classic Chimichurri

This classic chimichurri sauce is the perfect accompaniment to any savory dish including a turkey steak, grilled chicken breast or fish, or one of our empanada recipes. As well as a sauce, it can also be used as a marinade. Red wine vinegar, garlic, cumin, red pepper, and tons of fresh parsley make this delicious classic sauce packed with antioxidants. Yum!

Quick and Easy Salsa Verde

Our Salsa verde sauce tastes tart and bright. Made with cilantro and spicy jalapenos, it’s great with grilled meats or as a dip for our Baked Whole Wheat Tortilla Chips. Once you’ve tasted homemade, there’s no going back to store bought!

Quickest and Easiest Basil Pesto Sauce

A classic Italian sauce that is great with pasta, pizza, potatoes, mozzarella, grilled veggies, chicken or fish. Everything! Not only is it versatile but it freezes well, too. Pour the basil pesto into an ice cube tray and defrost a cube next time you want to use it.

Spicy Gremolata

Liven up any simple soup, plain cooked fish or chicken with this delicious Spicy Gremolata. It is a wonderfully healthy condiment bursting with vitamin C among other things, that will jazz up your meal even if you are on a low fiber diet. And you don’t even need a blender!