I've left out pungent ingredients (like cheese, onion, and garlic) in these two super-fresh herb sauces, so they're flexible enough to brighten up almost any dish. Spoon either sauce over fish or chicken. Or toss with vegetables, beans, lentils, or whole grains.

Pistachio Lemon Pesto (top left)

2 cups basil leaves
1 cup flat-leaf parsley
¼ cup roasted salted pistachios
¼ cup extra-virgin olive oil
1½ Tbs. fresh lemon juice
½ tsp. lemon zest
¼ tsp. kosher salt

1. Put all ingredients into a small food processor. Pulse until uniformly minced, scraping down the sides as needed.

Makes 8 Tbs.

Per serving (2 Tbs.):

Calories: 170
Total fat: 17 g
Sat fat: 2.5 g
Sodium: 160 mg

Chimichurri (bottom right)

2 cups flat-leaf parsley
1 cup cilantro
¼ cup mint leaves
½ serrano pepper, seeded
¼ cup extra-virgin olive oil
1½ Tbs. red wine vinegar
¼ tsp. kosher salt

1. Put all ingredients into a small food processor. Pulse until uniformly minced, scraping down the sides as needed.

Makes 8 Tbs.

Per serving (2 Tbs.):

Calories: 130
Total fat: 14 g
Sat fat: 2 g
Sodium: 140 mg

Got a question or suggestion? Write to Kate at healthycook@cspinet.org.

Photos: Kate Sherwood & Jennifer Urban/CSPI.