Skip to content

Category: Sauces

Chimichurri Sauce

3/4 cup flat-leaf parsley, finely chopped
3 Tbsp cilantro, finely chopped
6 garlic cloves, minced
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp salt
1/2 tsp red pepper flakes
fresh ground black pepper, to taste

Whisk all ingredients in a bowl until thoroughly incorporated. Serve immediately or refrigerate up to 4 hours, bring to room temperature before serving. Makes 1 cup.

Classic Tomato Sauce

1/4-1/2 cup extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 stalk of celery, finely minced in processor
1 carrot, finely minced in processor
64 oz crushed tomatoes (Italian plum tomatoes, preferred)
4-6 leaves of fresh basil, chiffonade
2 bay leaves
salt & pepper, to taste
1 Tbsp dry thyme
1 Tbsp dry oregano
4 Tbsp butter, for adjusting

In a large pot or Dutch oven, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all vegetables are soft, about 5 to 10 minutes.

Add tomatoes, thyme, and bay leaves and simmer uncovered on low heat for 1 hour until thick.  Add basil during the last 10 minutes.  Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter 1 Tbsp at a time to soften it. Put the sauce into a food processor and blend until desired smoothness. Can freeze up to 6 months.

Basil Pesto

2 cups fresh basil
1/4 cup pine nuts
2-3 garlic cloves, minced
2 Tbsp Parmigiano Regiano
1/2 cup extra virgin olive oil
salt and pepper, to taste (roughly 1/4 tsp)
lemon juice, dash

Toast the pine nuts over Medium-Low heat until lightly browned.

Combine basil, pine nuts, garlic, lemon juice, salt& pepper, and Parmigiano in a blender. Slowly add in the evoo while blending to smoothly emulsify.