Food

All the pestos as suggested.
Plain butter/oil + herbs options as suggested.

If you are looking for other solutions, there are two I typically do:

• White wine: you can use this with different ingredients combinations, works really well with seafood and/or vegetables. On top of the regular soffritto, you saute the ingredients and then add white wine. Let the alcohol evaporate, and if none of the ingredients has starch in it, add some corn or potato starch to create a sort of cream.

• Creamed vegetables: this is in general a way I create my sauces by treating the same ingredients in separate ways in the same sauce, according to how I cut and cook them, they yield different textures. For example, think of a vegetable that has a softer component than the other, like the core of courgettes with respect to the outer part. I typically dice the outer part coarsely and saute it, when that's done I add the softer part very finely diced. Add the right balance of water and oil, together with covering it with a lid, and you'll achieve a cream of the softer part with the other remaining at a different consistency.