There were all these fresh herbs left over from dishes we prepared for our Halloween party so I used them to make a couple of sauces.
Pictured here is a jar of a cilantro sauce I improvised awhile back that has since become a staple of mine that I use in soups and rice dishes or as a marinade. I puree what’s left of the entire bunch of cilantro, some garlic, some onion (or shallots or scallions, whichever one of these is in the fridge), lime juice, lime zest, salt, black pepper, and about a cup of extra virgin olive oil. This mixture can also be added to avocado to make guacamole or stirred into a pot of black beans.
Not pictured here (because it looks exactly the same) is a jar of mint chimichurri. I followed a recipe I found on Epicurious.