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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:
  • Total Time:
  • Yield: Makes a scant 1/2 cup

Photography: Kate Mathis

Source: Martha Stewart Living, June 2013


  • 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


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

Cook's Notes

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

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