1,127 easy and fully explained recipes, with 19,766 photos and 77 videos

Green parsley sauce

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.

338,868 43.6/5 for 55 ratings

Grade this recipe:

Last modified on: February 21^th 2011

For 4 people, you will need:

0 1 bunch parsley
1 1 lemon
2 6 tablespoons olive oil
3 salt
4 pepper
Total weight: 220 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
22 min.	1 min.	23 min.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

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

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
862 Kcal or 3,609 Kj	1 gr	12 gr	90 gr
43 %	1 %	1 %	14 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
392 Kcal or 1,641 Kj	1 gr	5 gr	41 gr
20 %	<1 %	1 %	6 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
216 Kcal or 904 Kj	< 1 gr	3 gr	23 gr
11 %	<1 %	<1 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 people : 0.66 €
Per person : 0.17 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Firied fillet of sea bream with polenta, Caesar salad, Chicken breasts with tarragon, Beef braised in reduced red wine, Genoese croque-monsieur, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Stuffed mushrooms au gratin, Bistro-style red endive salad, Larded pork tenderloin, Leeks in vinaigrette , Bistro sandwich, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Pogne de Romans, Cretan-style salmon , Lemon Confectioner's Custard, Celeriac Rémoulade , ... All
	Pepper: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Potato and broccoli gratin, Marchand de vin sauce, Pesto, Comtoise tart for Seàn, ... All

Other recipes you may also like

Fruit crumble

A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
73,7734.0/5 for 20 ratings 1 hour 11 min.

How to prevent butter burning during cooking

Butter, which is excellent for fixing flavours in a recipe, burns if the temperature is too high. It darkens and produces unpleasant small black specks (by the way, note that the famous recipe "raie au beurre noir", ray in black butter, is a kind of sacrilege!).
24,019 24.1/5 for 19 ratings 3 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
113,992 14.8/5 for 12 ratings 1 hour 13 min.

Chaud-froid of grapefruit, pineapple and lime custard

Cold grapefruit quarters with slices of hot caramelized pineapple, lime custard (crème anglaise) and citrus crunch.
93,9724.6/5 for 14 ratings 2 hours 5 min.

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.
76,3095/5 for 1 ratings 54 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Your 4 comments or questions 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)

Follow this recipe (as 3 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.