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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
Original recipe yields 2 servings

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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.


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

Nutrition Facts

Per Serving: 135 calories; 13.7 g fat; 3 g carbohydrates; 1.1 g protein; 1 mg cholesterol; 481 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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)...