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Spicy Green Sauce

  • yield: Makes 1 1/4 cups




  • 1 cup chopped fresh parsley
  • 3/4 cup olive oil
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, crushed through a press
  • 1/2 teaspoon red-pepper flakes

Cook's Note

To store, refrigerate up to 2 days.


  1. Step 1

    In a small bowl, combine parsley, olive oil, lemon juice, garlic, and red-pepper flakes.

Everyday Food, July/August 2008

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Reviews (1)

  • atk2009 26 Jul, 2008

    Not too enthusiastic about this sauce...I used it as one of a trio of toppings to choose from to pair with a sirloin as suggested in the summer menu, "Easy Grilled Steak with Potato Salad and Ice Cream Sandwiches." The whole meal was wonderful, by the way-perfect for a hot summer day! But probably next time that I make this menu, I will substitute the Spicy Green Sauce with a pesto of some sort.