Green Sauces For Grilling Recipes

GREEN SAUCES FOR GRILLING

Green Sauces for Grilling image

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.

Provided by Martha Stewart

Time 10m

Yield Makes a scant 1/2 cup

Number Of Ingredients 6

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

Steps:

Pulse garlic in a food processor until coarsely chopped. Add herbs, vinegar, salt, and pepper flakes, and pulse until herbs are finely chopped.
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.
Transfer to a small container with a tight-fitting lid. Before sealing, drizzle a thin layer of oil over sauce to prevent discoloration.

ALL-PURPOSE GREEN SAUCE

All-Purpose Green Sauce image

This tangy, creamy sauce is the perfect home for all those extra herbs you may have on hand from other recipes - that leftover sprig of mint, the stemmy part of that bunch of cilantro, the droopy basil. You can use any combination of soft herbs here; you'll need two packed cups altogether. And you don't have to limit yourself to herbs. Other flavorful, leafy options include arugula, celery leaves or pea shoots. For a vegan version, skip the yogurt and use more olive oil, along with a small squeeze of lemon for some acidity.

Provided by Melissa Clark

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 9

Ingredients

1 packed cup basil leaves
1/2 packed cup parsley leaves and tender stems
1/2 packed cup chopped chives
2 garlic cloves, peeled and smashed
Pinch of black pepper
1/4 cup plain Greek yogurt or sour cream
1/3 cup extra-virgin olive oil
1 1/2 teaspoons finely grated lemon zest
1/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place herbs, garlic and pepper in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container if necessary.
Add yogurt and purée until smooth. (This may take a minute or so; scrape down the sides of the container as needed.) With the motor running, gradually drizzle in the olive oil. Pulse in lemon zest and salt. Taste and add more salt if needed.
Use immediately or refrigerate in an airtight container for up to 5 days. Spoon over grilled or roasted chicken, seafood (especially shrimp and salmon), sausages, steaks, lamb chops and vegetables. Use as a marinade for chicken, lamb or pork; as a dressing for starchy salads with beans, potatoes or grains, or for hearty vegetable salads, like those with cucumbers or blanched and sliced sugar snap peas or green beans. Serve as a dip for crudité or chips. Spread in roast beef, lamb or pork sandwiches.

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