No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Under 30 Minutes

Under 30 Minutes

Green Sauces for Grilling

Pesto. Chimichurri. Mint chutney. It seems that for every culture, there's a green sauce spotlighting the refreshing flavors of just-picked herbs. Try the following variations on grilled meat, poultry, seafood, and vegetables.

  • prep: 10 mins
    total time: 10 mins
  • yield: Makes a scant 1/2 cup
Photography: Kate Mathis

advertisement

advertisement

Ingredients

  • 1 clove garlic, peeled
  • 1 cup fresh herbs (3/4 cup parsley and 1/4 cup cilantro; 1 cup mint leaves; or 1/3 cup each lightly packed chervil, chopped tarragon, and chopped chives)
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 1/3 cup extra-virgin olive oil, plus more for storing

Cook's Note

Sauce can be refrigerated up to 1 week. (The garlic flavor becomes more robust the longer it sits.)

Directions

  1. Step 1

    Pulse garlic in a food processor until coarsely chopped. Add herbs, vinegar, salt, and pepper flakes, and pulse until herbs are finely chopped.

  2. Step 2

    With the motor running, slowly add oil via the feeding tube, stopping to scrape down sides of bowl if necessary. Once oil is incorporated, pulse a few more times until sauce resembles a uniform, thin paste.

  3. Step 3

    Transfer to a small container with a tight-fitting lid. Before sealing, drizzle a thin layer of oil over sauce to prevent discoloration.

Source
Martha Stewart Living, June 2013

Related Topics

advertisement

advertisement