Chef John's Green Sauce

Chef John's Green Sauce

Chef John

"This is about as primitive as it gets. Take some garlic, capers, anchovy, and parsley, and smash it up in a molcajete. Add a little oil and vinegar, possibly a pinch of salt and pepper, and you have maybe the world's greatest grilled meat condiment. I guessed at these amounts as this is not a recipe that requires precise measurements; do everything to taste."
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Ingredients

15 m servings 135 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Crush garlic and salt in a molcajete or with a mortar and pestle until garlic has a paste-like texture. Add parsley, capers, and anchovy paste; grind into garlic until mixture is coarsely ground.
  2. Stir oil and vinegar into parsley mixture.

Footnotes

  • Cook's Note:
  • You can use any vinegar or lemon juice in place of white wine vinegar.

Reviews

Read all reviews 4
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Excellent and a beautiful sauce; I made this some time back and am finally posting the pic. We paired it with bacon-wrapped, stuffed rabbit medallions and was exquisite. I used a food processor ...

I made this with dinner the other night and it was fantastic!! I hate fish, so I was a little worried about the anchovy paste, but it's honestly delicious!! :) Thank you, Chef John!

I didn't have parsley, use the fresh cilantro in my garden. (I love cilantro) It was great!!

I made it for Mothers Day to accompany Puttenesca Sauce for spaghetti on homemade bread as a spread. Wow, it is not just for steak anymore. We are thinking it would be great as a white (green)...

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