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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




  • 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.)


  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.

Martha Stewart Living, June 2013

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