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No-cook sauces

These condiments are guaranteed to add a burst of fresh flavour to your food and, what's more, they can all be quickly whizzed up in a blender. Sweet and feisty spicy mango sauce adds a kick to stir-fries and grilled meats, whilst Mexican-style salsa is the ideal way to liven up lunchtime wraps, and zesty spinach pesto is perfect on pastas and salads. Grab your blender and give them a go!

  1. Spicy mango sauce

    Delicious as a dip for grilled meats and prawns, tofu and spring rolls, or great for adding salty-sweet flavour to stir-fries.

    1. Crush 1 garlic clove into a blender and add the juice of 1 lime.

    2. Add 1 chopped ripe mango, 50ml coconut milk, 10g chopped fresh coriander, 1 chopped green finger chilli and 1 tbsp fish sauce or soy sauce.

    3. Blitz until smooth.  Keeps for up to 3 days in the fridge.

    RFO 636x418 Spicy mango sauceCalories 6 (1%), sugar 1g (1%), fat <1g (1%), saturates <1g (1%), salt <0.1g (1%), based on a 1 tbsp serving (entire recipe makes about 400ml).

    To freeze: Transfer to a freezer-safe container and freeze for up to 3 months. To serve, defrost in the fridge, then blend again to bring the sauce back together.

  2. Mexican-style chilli salsa

    With fragrant spice and warming chilli heat, this vibrant salsa is ideal for spooning onto wraps and tacos.

    1. Dice ¼ red onion and put in a blender.

    2. Pour over 1 tbsp cider vinegar.

    3. Toast 2 tsp cumin seeds until fragrant, then add to the blender with a 330g pack halved cherry tomatoes, 1 chopped bird’s-eye chilli and ¼ tsp salt.

    4. Blend until roughly chopped with some texture remaining. Keeps for up to 2 days in the fridge.

    RFO 636x418 Mexican style chilli salsaCalories 3 (14%), sugar 1g (1%), fat 0g (0%), saturates 0g (0%), salt <0.1g (1%), based on a tbsp serving (entire recipe makes about 400ml).

  3. Spinach and basil pesto

    This zesty spinach pesto is perfect spooned over veg, salad or pasta.

    1. Put 60g pumpkin seeds in a blender and blitz to roughly chop.

    2. Crush 2 garlic cloves into the blender, then add the juice of 1 lemon, 120g baby spinach and a 30g pack fresh basil.

    3. Blend to break down the leaves, adding in batches if necessary, then drizzle in 70ml olive oil and blend until smooth.

    4. Add 50g grated vegetarian hard cheese and ¼ tsp salt and blend again to combine.  Keeps for up to 3 days in the fridge.

    RFO 472x310 Spinach and basil pestoCalories 49 (2%), sugar 0g (0%), fat 5g (7%), saturates 1g (5%), salt 0.1g (1%), based on a tbsp serving (entire recipe makes about 400ml).

    To freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge before using.

More recipe inspiration

Easy nachos
Mushroom nut roast tart with pesto
Creamy feta and pesto dip
Papaya and mango chutney