For all three sauce variations, add all ingredients to a small bowl and mix until thoroughly combined, salt to taste. For a creamy version of either combination, combine in a mortar and pestle until you reach desired consistency. If too thick, add more oil.
• Use good olive oil for salsas, or a neutral oil if you don’t have that.
• Salt the salsa lightly at first—it can be easy to overdo it.
• Citrus juices and vinegars, if using, should be added to herby salsas right before serving so they don’t muddy the color.
• Nut salsas and sauces keep well for a couple of days, refrigerated.