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.
Provided by Martha Stewart
Time 10m
Yield Makes a scant 1/2 cup
Number Of Ingredients 6
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.
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