Salsa Verde [Mexico]

There are many “green sauce” recipes out there across different cultures that makes use of fresh and vibrant green herbs, however one of our favorites is the Mexican version that’s built on a foundation of tomatillos. Our recipe is straightforward and almost a no-recipe recipe giving you the ability to adjust the flavors to your liking. All you need to do is get a good char on the tomatillos, onions, and serranos before blending them with some cilantro, lime, and salt. You can char them on a grill, in a cast iron skillet, or under a broiler. We start with a recommendation of 2 serranos for every 5 tomatillos, but of course you can control the spice level of the sauce by either adding more or taking one away. Remember, taste along the way to see just how much salt and lime juice you want to add!

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Pesto alla Genovese [Italy]

The word “pesto” on its own can be a reference to any type of sauce that is an aromatic mixture made of herbs, garlic, cheese, nuts, salt, and olive oil. However, Pesto alla Genovese, is the pesto that most commonly comes to mind when we hear the word. It is a Genoese-style pesto that is traditionally made with fresh basil and a mixture of Parmigiano Reggiano and Pecorino Romano. The recipe below is one of many that can be found online. When making the pesto, taste along the way and adjust the sauce to your liking.

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