New This Month

Green Sauce

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

  • Yield: Makes 2 cups

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.

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