From the punchy freshness of chimichurri to the fiery kick of zhoug and the zing of Italian Salsa Verde, these flavour-packed sauces are just the thing to take your everyday meals up a notch. 

Chimichurri 

Increase or decrease the amount of olive oil to reach your desired sauce consistency, or blitz in a blender to create a completely smooth sauce. 

 Method 

1. Finely chop 1 cup (30g) parsley, 3 garlic cloves and 1 Tbsp oregano leaves and add to a bowl with ½ tsp chilli flakes, 1 tsp salt and ¼ tsp milled pepper. Stir everything together.
2. Add ¼ cup red wine vinegar and ⅓ cup olive oil and stir to combine. Serve.

Cook’s Note  

An Argentinian favourite, chimichurri sings on top of steak or on eggs, or swirled through grains like couscous, bulgur wheat and rice. 

Zhoug (Yemen Green Chilli Sauce) 

A vibrant blend of fresh herbs with a kick from the chillies, hum from the spices and purr from the smooth olive oil. 

Method   

1. Add 30g coriander and 30g parsley to a food processor along with 2 cloves of garlic, 6 deseeded and chopped jalapeños, ½ tsp ground cumin, ¼ tsp ground cardamom and 1 Tbsp lemon juice. Blitz everything until finely chopped.
2. Add ½ cup olive oil in portions, pulsing in between to emulsify the mixture. Season to taste.

Italian Salsa Verde 

Spoon this zingy sauce over roasted vegetables, add to pasta, or serve on top of a rich red meat to cut through the fat. 

Method  

1. Use a fork or back of a knife to mash together 2 chopped anchovy fillets, 1 Tbsp chopped capers and 1 clove grated garlic in a bowl.
2. Add 1 cup (30g) finely chopped parsley, 2 tsp Dijon mustard, 1 Tbsp red wine vinegar and the juice and zest of 1 lemon. Stir together.
3. Slowly drizzle in ⅔ cup olive oil while whisking to create an emulsion. Season with salt and milled pepper.

 Also Read: Use these home-made sauces for quick meals on a budget

Recipe & Styling: Sjaan Van der Ploeg 
Photographs: Zhann Solomons