In the realm of vegetarian cooking, we often need sauces to enhance the flavor of vegetables, grains, or legumes. However, it’s not always easy to prepare fresh sauces for every meal, especially during the summer when we prefer to spend our time outdoors rather than in the kitchen. This is where batch cooking comes in. It is an organizational method that involves preparing several dishes in one cooking session to save time. In this article, we will dive into the world of summer batch cooking and focus on three iconic sauces: pesto, chimichurri, and salsa. We will see how to prepare them in larger quantities, store them, and incorporate them into various vegetarian dishes to elevate your summer meals.

What is batch cooking and why adopt it?

Batch cooking is an increasingly popular culinary organization method that allows you to plan your meals over several days. The idea is to spend a few hours preparing different recipes, then store them to consume throughout the week. The advantage is that by spending less time in the kitchen each evening, you gain comfort, quality of life, and control over your diet.

The benefits of batch cooking

• Time-saving: By cooking several dishes or sauces at once, you significantly reduce the effort required during the week.
• Cost-effective: Buying ingredients in larger quantities is often cheaper and helps avoid waste.
• Nutritional balance: Having ready or semi-ready meals in the refrigerator promotes better regularity in your meals and discourages opting for less healthy options.
• Less waste: You can plan your menus, better manage your stocks, and repurpose leftovers.

Why focus on summer sauces?

During the summer, we often crave light dishes rich in fresh fruits and vegetables. Sauces like pesto, chimichurri, or salsa are particularly well-suited for this season as they highlight the fresh produce available at markets: basil, tomatoes, sweet peppers, aromatic herbs, etc. By preparing them in advance, you can quickly enhance your salads, season your vegetable grills, or flavor your pasta dishes in no time.

All about pesto

Pesto is an iconic Italian sauce traditionally made from fresh basil, pine nuts, olive oil, garlic, and cheese. In a vegetarian version, animal-based cheeses are sometimes replaced with cheese made from microbial rennet or a plant-based substitute (for example, nutritional yeast) to achieve a slightly “cheesy” taste while avoiding dairy products. Pine nuts, often expensive, can also be replaced with cashews or almonds.

Basic ingredients

For about 2 jars of pesto, you will need:

• 2 large bunches of fresh basil (leaves only)
• 100 g of pine nuts, cashews, or almonds
• 2 cloves of garlic
• 150 ml of olive oil
• 3 tablespoons of nutritional yeast or 50 g of grated vegetarian cheese
• Salt and pepper to taste

Pesto preparation (in batch cooking)

1. Wash and thoroughly dry the basil leaves. Moisture can affect the preservation of pesto, so it’s important to pat the leaves dry.
2. Lightly toast the pine nuts (or nuts/almonds) in a pan to bring out their aroma. Be careful not to burn them.
3. Place the garlic, pine nuts (or other seeds/nuts), basil leaves, and nutritional yeast (or grated vegetarian cheese) in a blender.
4. Start blending while gradually adding the olive oil. Adjust the amount of oil if the consistency is too thick or too thin.
5. Season with salt and pepper, then taste and adjust according to your preferences.

Pesto storage

• Refrigerator: Put the pesto in a clean, dry jar, covering the surface with a thin layer of olive oil to prevent oxidation. Keep refrigerated for up to a week.
• Freezer: You can freeze pesto in ice cube trays or small airtight containers to enjoy all year round. After defrosting, adjust the oil, salt, or pepper if necessary.

Creative uses of pesto

Pesto is not just for pasta:

• On a vegetarian pizza to replace tomato sauce.
• In a sandwich with grilled vegetables (zucchini, eggplant, peppers).
• Mixed into a potato or pasta salad for a cold and refreshing dish.
• In a cold soup made with zucchini or cucumber.
• As a side for grilled tofu or grain patties.

Discover chimichurri, the green sauce from South America

Chimichurri is a sauce of Argentine origin generally associated with grills. However, its richness in aromatic herbs and spices makes it a remarkable culinary asset in vegetarian cuisine. This sauce mainly consists of parsley, oregano, vinegar, and oil. It is appreciated for its fresh and tangy taste, which perfectly enhances vegetable skewers, tofu pieces, or legume patties.

Basic ingredients of chimichurri

For 2 jars of about 200 ml:

• 2 bunches of fresh flat-leaf parsley
• 3 tablespoons of fresh oregano or 1 tablespoon of dried oregano
• 4 cloves of garlic
• 1 teaspoon of chili powder or 1/2 fresh chili pepper, chopped (according to your spice tolerance)
• 80 ml of red wine vinegar or cider vinegar
• 120 ml of olive oil (or a mix of olive oil/more neutral oils)
• Salt and pepper

Chimichurri preparation

1. Start by washing and thoroughly drying the parsley. Remove the leaves if necessary.
2. Peel and finely chop the garlic.
3. Mix the parsley, oregano, garlic, chili, vinegar, salt, and pepper in a bowl or directly in a food processor.
4. Gradually incorporate the olive oil while mixing. You can use a classic blender, a pestle and mortar, or simply chop all the ingredients by hand for a more rustic version.
5. Taste and adjust the seasoning with salt, pepper, and chili.

Chimichurri storage

• Refrigerator: Like pesto, it’s best to store chimichurri in an airtight jar and use it within a week.
• Freezer: You can also freeze chimichurri, although the taste and texture may be slightly altered. Prefer an airtight container or ice cube trays.

Usage ideas

• As a marinade for vegetables (mushrooms, zucchini, peppers) before grilling.
• To flavor tofu or tempeh.
• As a dipping sauce for vegetable skewers or roasted vegetables.
• In a sandwich with raw vegetables for a spicy and herby twist.
• Mixed into a tomato sauce to add more character to a legume dish.

Mexican salsa: freshness and versatility

Salsa is a sauce originating from Mexico, with the most well-known version being salsa fresca or pico de gallo. It mainly consists of tomatoes, onions, peppers, cilantro, and lime juice. It perfectly suits the summer spirit as it is fresh, slightly tangy, and extremely adaptable: you can adjust the spice level, the variety of tomatoes, or even replace cilantro with other herbs if you prefer.

Basic ingredients of salsa

For 2 generous bowls of salsa:

• 6 ripe tomatoes (Roma, vine tomatoes, or another juicy variety)
• 1 medium red or white onion
• 1 jalapeño pepper or another variety (to taste according to your spice tolerance)
• 1 bunch of fresh cilantro
• The juice of one lime or two limes depending on size
• Salt and pepper

Salsa preparation

1. Cut the tomatoes into small cubes. Some prefer to remove the seeds to reduce moisture, but this is optional.
2. Finely slice the onion.
3. Chop the pepper, removing the seeds if you want a milder version.
4. Finely chop the fresh cilantro.
5. Mix all the ingredients in a bowl, then add the lime juice, salt, and pepper.
6. Taste and adjust the seasoning.

Salsa storage

Salsa keeps well in the refrigerator for 2 or 3 days, but it is best consumed quickly to fully enjoy its freshness. If you want to make a larger batch, you can consider a cooked version (red salsa) that can be jarred and sterilized. However, raw salsa is the simplest and most suited to the summer spirit.

Ways to use salsa in vegetarian cooking

• Served with nachos or grilled tortillas.
• On a vegetarian burger made with red beans or chickpeas.
• As a condiment in vegetarian tacos, with peppers and spicy tofu, for example.
• To spice up a quinoa or rice salad.
• As a dipping sauce for grilled or stewed vegetables.

How to optimize your batch cooking session?

Now that you know the basic recipes for pesto, chimichurri, and salsa, let’s see how to organize your time to prepare everything in one batch cooking session. The goal is to cook these three sauces quickly and efficiently while preserving their taste qualities.

Plan and prepare the ingredients

The key to success in batch cooking lies in the mise en place (or “mise en place” in professional kitchens). Before you start, make sure to:

• Wash, dry, and weigh all necessary ingredients.
• Prepare and check the jars or storage containers (clean and dry).
• Have your blender, cutting boards, and knives ready to minimize handling time.

Sequence the steps

To save time and avoid washing the blender between each sauce, proceed in a logical order. For example:

1. Start with the salsa, which mainly requires chopping and mixing by hand. This way, your blender is still clean.
2. Follow with the pesto, to take advantage of a clean and dry blender.
3. Finally, prepare the chimichurri. You can use the same blender if you wish, as the garlic and herb aroma is already present in the pesto. Quickly wipe with a cloth between the two preparations if needed.

Adjust quantities according to your needs

If you plan to prepare large quantities:

• Double or triple the recipes, but keep in mind the capacity of your blender or workspace to avoid clutter.
• Also, consider the size of your jars and the available space in your refrigerator or freezer.

Integrating your sauces into summer vegetarian menus

Once your sauces are ready, you can easily create complete menus for the summer season. Here are some ideas to vary the pleasures:

Menus around pesto

• Pesto pasta dish: a classic. Add seasonal vegetables like zucchini or cherry tomatoes.
• Pesto potato salad: simply mix cooked and cooled potatoes with a spoon or two of pesto, some cherry tomatoes, and black olives.
• Rustic bruschetta: toast slices of whole-grain bread and spread them with pesto, then top with grilled vegetables.

Menus around chimichurri

• Tempeh and grilled vegetable skewers: marinate the tempeh in chimichurri for at least an hour, then alternate with vegetables (onions, mushrooms, peppers) on skewers before grilling.
• Revisited green salad: use chimichurri as a dressing, adding a little lemon juice and water to make it more fluid.
• Vegetarian tacos: fill tortillas with black beans, sautéed vegetables, and chimichurri sauce.

Menus around salsa

• Homemade fajitas: sauté onions, peppers, mushrooms, and spicy tofu. Serve with tortillas and salsa.
• Crispy tostadas: spread a layer of mashed beans on a grilled tortilla, then add salsa and a few salad leaves.
• Mexican quinoa salad: mix cooked quinoa, corn, red beans, and salsa, then sprinkle with fresh cilantro and avocado cubes.

The nutritional benefits of these sauces

Beyond the taste pleasure, pesto, chimichurri, and salsa offer many health benefits:

1. Rich in vitamins and minerals:

   • Pesto, thanks to basil and nuts, is rich in vitamins B, E, and K.
   • Chimichurri provides a good dose of vitamin C (parsley) and minerals like iron.
   • Salsa is packed with vitamin C thanks to tomatoes and lime.

2. Good source of healthy fats:

   • Pesto and chimichurri contain vegetable oils (olive, canola) and nuts or seeds, which are good sources of omega-3 and omega-6.

3. Low in calories:

   • Salsa, in particular, is very light if you don’t overload it with oils or sugar.

4. Versatility and taste:

   • The three sauces allow for easy variation of dishes, adding flavor and encouraging the consumption of vegetables.

Storage tips and food safety

In the context of batch cooking, it is essential to pay attention to storage conditions to preserve the freshness and food safety of your sauces:

• Respect the cold chain: Quickly store your sauces in the refrigerator once they are ready, especially in summer when temperatures are high.
• Choose suitable containers: Glass jars with airtight seals are ideal. You can also reuse sterilized jam jars, provided you wash and boil them thoroughly.
• Control oxidation: For pesto, do not hesitate to pour a little oil on top before closing the jar. This protective layer will prevent air from coming into contact with the sauce.
• Note the preparation date: Before storing your sauces in the refrigerator, label them with the date. This way, you will know how long they have been kept cool.
• Monitor texture and smell: If you notice an unusual change in smell, texture, or color, do not take risks and discard the sauce.

Conclusion

Batch cooking summer sauces like pesto, chimichurri, and salsa can significantly simplify your vegetarian meals throughout the week. These three iconic sauces, easy to prepare in larger quantities, will allow you to add a varied taste dimension to your dishes based on grains, vegetables, legumes, or vegetarian substitutes such as tofu or tempeh.

Not only will you save time in the kitchen, but you will also enjoy the benefits of nutrient-rich foods. Pesto brings its Mediterranean aromas and richness in herbs and nuts, chimichurri adds a pep with its South American touch and powerful herb bouquet, while salsa offers freshness and a tangy side typical of Mexican cuisine.

By planning your recipes and wisely using these sauces in your weekly menus, you can not only save time and energy but also create an infinite variety of delicious dishes. So, get your jars and blenders ready for a colorful and flavorful summer. Happy cooking and tasting. Happy batch cooking!