No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Green Sauce

Serve this at room temperature. Two hours before serving, remove from the refrigerator.

  • Yield: Makes 2 cups
Green Sauce

Source: Martha Stewart Living, December 2000


  • 1 Yukon gold potato (3 ounces), peeled and sliced
  • 2 bunches fresh flat-leaf parsley, roughly chopped (2 1/2 cups chopped)
  • 1/2 small red onion, chopped (about 3 ounces)
  • 6 cornichons, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 slices (each 1 inch wide) green bell pepper, finely chopped
  • 4 tablespoons capers
  • 1 teaspoon crushed red-pepper flakes
  • 1 cup extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • Salt and freshly ground black pepper


  1. Place the potato in a small saucepan; cover with cold water. Place over high heat; bring to boil. Reduce heat to medium, and simmer until tender, 8 to 10 minutes. Drain, and mash very well with a fork; set aside.

  2. Combine remaining ingredients in the bowl of a food processor, and pulse briefly until mixture is coarsely pureed. Transfer mixture to a medium bowl; whisk in reserved potato until well combined. Season with salt and pepper, cover, and transfer to the refrigerator.


Reviews (0)

Related Topics