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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.

276,284 43.7/5 for 43 ratings

Last modified on: February 21^th 2011

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 for:

Measures:

How long does it take?

Time required

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

Keeping:

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

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...

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

% 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 : 2.26 €
Per person : 0.57 €

Note : These prices are only approximate

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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: Potimarron braised in meat jus, Paella, Confit of carrots with bacon, Parcels of fish fillet in spinach, Mozzarella pasta bake, ... All
	Parsley: You can get more informations, or check-out other recipes which use it, for example: Warm cauliflower salad with two cheeses, Mackerel rillettes, Herb salad, Comtoise endive salad, How to prepare cockles, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Poivrade Artichoke Salad, Lemon Mayonnaise, Melt-in-the mouth meat and vegetables in a sealed casserole, Paella, Chicken and mushroom brik rolls, ... All
	Salt: You can get more informations, or check-out other recipes which use it, for example: Cretan salad, Turban of sole with langoustines, Poivrade Artichoke Salad, Special Parmesan baguettes, Quick courgette soup with cheese, ... All

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Your 4 comments or questions on this recipe

Hi can this sauce be served warm?
Posted by Anonymous december 16^th 2016 at 09:13 (n° 1)
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)
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)
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)

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