1,478 easy and fully explained recipes, with +66K photos and 78 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.

523 K 4× 3.5/5 (106 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 (447×) I made it (388×) Comment Send to a friend Ask 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:

Metric

Metric weight Metric volumes

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.

This recipe uses (among others)

Other recipes you may also like

How to make a good pastry tart case

Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will...
July 14^th 201970 K 45 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16^th 2020525 K 44.2 14 hours 30 min.

Filo leeks and cheese tart

This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
April 17^th 2022292 K4.3 1 hour 15 min.

Ham and cheese slices with spring onions

In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..
May 22^th 201947 K 40 min.

Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.
November 27^th 202226 K 2 hours 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.