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


  • 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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{{model.addEditText}} Print
  • 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.


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

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Read all reviews 4
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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!

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 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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