There are few things I love more than tossing something bold and vibrant on a perfectly grilled steak. While I’m always game for a rich chimichurri or a good peppercorn sauce, this summer I found myself craving something a little brighter. That’s where this Black Garlic Verde Sauce came to life.
It started with a fridge full of fresh herbs after a big weekend cookout. I had arugula, basil, and parsley that were all on their last good day. Rather than toss them, I wanted to build something fresh but punchy. I thought back to a traditional bagnetto verde, a classic Italian green sauce. However, I couldn’t stop thinking about the umami of black garlic I had tucked away in the pantry. That single clove transformed the whole thing.
Once the idea hit, it was a quick process. I blanched the greens to preserve that bright green color and knock out the bitterness of the arugula. After shocking them in an ice bath and wringing them dry, I tossed it all into a blender with olive oil, that umami packed black garlic, and a touch of salt. The result was a sauce that’s smooth, earthy, peppery, and deeply flavorful.
Now, here’s the beauty of this verde, it’s a total utility player. First of all, it’s incredible spooned directly over grilled steak. The richness of a hanger or flat iron pairs especially well with the herbaceous, garlicky zip of this sauce. But that’s not all, it also shines as a base layer on crostinis with burrata, or even as a light dressing on a fresh salad. Additionally, you could serve it with grilled shrimp or roasted chicken and be just as happy.
Because it’s so simple to make and stores beautifully in the fridge for a few days, I find myself reaching for it constantly. Whether I’m grilling on a weeknight or hosting friends on the weekend, this Black Garlic Verde Sauce adds the kind of pop that keeps everyone coming back for more.
Give this Black Garlic Verde Sauce a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!
Make this recipe with these steak cuts:
Black Garlic Verde Sauce
Course: Recipes, SaucesCuisine: Italian6
servings20
minutesBright, bold, and packed with umami, this Black Garlic Verde Sauce is perfect for steak, burrata, salads, seafood, and more. Quick and easy to make!
Ingredients
3/4 cups arugula3/4 cups fresh basil
3/4 cups flat-leaf parsley
1 clove black garlic
1 cup extra virgin olive oil
1 teaspoon kosher salt
Directions
- Bring a small pot of water to a boil.
- Blanch the arugula, basil, and parsley for about 30 seconds.
- Immediately remove greens and place them in an ice bath to cool completely.
- Once cooled, remove greens and place on paper towels. Wring out as much water as possible. Repeat this drying process 2–3 times to ensure the greens are very dry.
- Add the greens, black garlic, olive oil, and salt into a blender.
- Blend until smooth.
- Use immediately or chill until ready to serve.
