Zhoug — aside from using it as, well, zhoug, I use it as indian green chutney, sandwich spread, dip mixed into yogurt, a marinade for proteins (chicken is fantastic, also shrimp, and fish en papillote), a stir-in for sauces and soups in lieu of cilantro or other herbs.
Chimichurri — similar uses to Zhoug, and also as a base for tagines (instead of making Charmoula from scratch).
Toum — as is, as a grilled sandwich spread (inside and out), and also into pasta or salad dressing in lieu of garlic, oil, and lemon juice.
Lemon pesto — brand new to me this week, favorite use so far is as salad dressing (thinned with rice vinegar and olive oil).
Basic green salsa / red salsa in the skinny bottle – puree with immersion blender and cook for a few minutes = enchilada sauce, chilaquiles sauce, etc; any of the salsas + rice = Mexican-ish rice (or arroz con pollo); pepita salsa makes an easy pipian sauce.
