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Green parsley sauce

Name: Green parsley sauce
Prep time: 22 min
Cook time: 1 min
Total time: 23 min
Yield: 4 people
Cuisine: French
Ingredients: 1 bunch parsley; 1 lemon; 6 tablespoons olive oil; salt; pepper

This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.

543 K 4× 3.5/5 (107 reviews)

25 min.

Easy

0.70 €

4 people

5 Ingredients

Last modified on: February 21^th 2011

For this recipe: I want to make it (634×) I made it (625×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo

For 4 people, you will need:

1 1 bunch parsley
2 1 lemon
3 6 tablespoons olive oil
4 salt
5 pepper
Total weight: 220 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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Times for this recipe

Preparation: 25 min.

Cooking: 1 min.

All in all: 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Remove stalks from 1 bunch parsley.

Stage 2 - 1 min.

Boil a pan of salted water, put parsley leaves in for just 30 seconds.

Stage 3 - 2 min.

Remove leaves from the boiling water, and plunge immediately into very cold water.

You just have blanched the parsley, to keep the nice green colour.

Stage 4 - 5 min.

Drain and dry leaves in a strainer by pressing them down in it.

Stage 5 - 5 min.

Finish removing water by putting leaves on absorbant paper, and squeezing gently.

Stage 6 - 2 min.

Put parsley in a blender, add salt and pepper, 1 lemon juice, 6 tablespoons olive oil, salt and pepper.

Stage 7 - 3 min.

Blend until you get a thick liquid sauce.

Remarks

This sauce can't be kept waiting, otherwise it will loose its great green colour. If you absolutely need to keep it for a while, add a pinch vitamin C before blending.

To make a coulis instead of a sauce, replace olive oil with ice-cold water (or dry white wine), and only add the juice of half a lemon.

Keeping: 1 or 2 days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1 RDI=1 %	10 RDI=1 %	90 RDI=10 %	860 RDI=40 %	3,610 RDI: 40 %
Per 100 g	0	5 RDI=1 %	40 RDI=6 %	390 RDI=20 %	1,640 RDI: 20 %
Per person	0	2 RDI=0 %	20 RDI=3 %	220 RDI=10 %	900 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For 4 people : 0.70 €
Per person : 0.20 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 4 comments already posted on this recipe

I'm not sure it's a good idea in freezer, when going back to usual temperature the sauce could be less smooth. Anyway, in the freezer for weeks.
Posted by jh december 18^th 2016 at 16:54 n° 4
May I know how long can this be kept if in chiller and freezer?
Posted by Shannon december 18^th 2016 at 15:42 n° 3
Hi, yes but only warm, because if too hot parsley will turn to brown
Posted by jh december 16^th 2016 at 09:50 n° 2
Hi can this sauce be served warm?
Posted by Anonymous december 16^th 2016 at 09:13 n° 1

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