Avocado-Lime Sauce Vierge

• 1/2 cup extra virgin olive oil
• 1/2 medium avocado, pitted, diced
• 1 jalapeño, seeded, finely chopped
• 1 garlic clove, finely chopped
• 1 teaspoon finely chopped shallot
• 2 limes, halved
• 2 tablespoons chopped fresh basil
• 1 tablespoon coarsely chopped fresh cilantro leaves
• Fine sea salt and freshly ground black pepper

Full recipe: Bon Appétit 

Fast and Easy Romesco Sauce

• 2 large roasted red bell peppers from a jar
• 1/2 cup whole roasted almonds
• 2 tablespoons tomato paste
• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley
• 1 clove garlic
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 1/2 cup olive oil
• 1 1/2 teaspoons salt
• black pepper

Full recipe: Nyssa's Kitchen 

Charmoula

• 1 1/2 cups chopped cilantro
• 1 1/2 cups chopped parsley
• 2 tablespoons toasted and ground cumin seeds
• 2 cloves garlic
• salt, to taste
• freshly ground black pepper, to taste
• 3/4 cup extra virgin olive oil

Full recipe: Saveur

Chimichurri Sauce

• 1 cup (packed) fresh Italian parsley
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1/4 cup (packed) fresh cilantro
• 2 garlic cloves, peeled
• 3/4 teaspoon dried crushed red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

Full recipe: Epicurious

Olive Oil Béchamel

• 2 tablespoons extra virgin olive oil
• 2 tablespoons finely chopped shallot or onion (optional)
• 2 tablespoons flour
• 2 cups low-fat (1 percent) milk
• salt, to taste
• freshly ground white or black pepper

Full recipe: New York Times

Ladolemono (Lemon and Olive Oil Sauce)

• 1/4 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon dried oregano
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Full recipe: Saveur