How to use wilted herbs in a homemade green sauce

A green sauce is any delicious condiment, usually green in color. Many cuisines have their own version, from Peruvian ají verde to Italian pesto. They typically start with herbs and vegetables, incorporate fats such as oils or dairy products, and include savory elements like salt, capers, or anchovies, along with a touch of acidity from citrus or vinegar.

They also make use of leftover ingredients in the refrigerator, which helps save money and avoid waste. For a basic version, blend a cup of leftover herbs with garlic, shallots, olive oil, red wine vinegar, and, if desired, a handful of capers. Keep in mind that if you add aromatic herbs like thyme, rosemary, or sage, their flavor may overpower the sauce. It can be used to marinate chicken, season a steak, or mixed with yogurt to make a spread.

For a taco night, the Mexican version omits the red wine vinegar and olive oil and adds roasted tomatillos and fresh green chiles. Another option is Argentinian chimichurri, which accompanies grilled meats. In an interview with Reuters, Argentinian chef Francis Mallmann explained that he prepares it by combining finely chopped parsley, garlic, oregano, and red chili flakes in a mixture of olive oil, red wine vinegar, and brine.

For international flavors, Thai nam jim is made with fish sauce and lime juice, featuring cilantro, garlic, and Thai green chilies. Kiln, a Thai barbecue restaurant that was named the UK's best, serves a version of this seafood sauce, which pairs well with spring rolls, seafood, and grilled dishes.

Another standout sauce is India's green mint chutney. According to chef Sanjeev Kapoor, it contains fresh cilantro, mint leaves, green chilies, lemon juice, and black salt. If black salt is unavailable, it can be substituted with chaat masala, a spice blend commonly found in Indian street food, or cumin. It pairs beautifully with kebabs, samosas, and other fried appetizers.