The Only Green Sauce You’ll Ever Need
Move over, pesto! While I love a classic basil pesto, this Parsley Purée has become my go-to standby for its sheer simplicity and versatility. It’s purer, less complex, and has a bright, fresh flavor that complements almost anything. Because you can find beautiful parsley all year long, this vibrant sauce is always in season. It’s a brilliant way to add a splash of color and a punch of fresh, herbaceous flavor to pasta, roasted vegetables, sandwiches, and so much more. Plus, it comes together in just 10 minutes!
Ingredients
• 2 cups / 50g fresh parsley leaves, thin stems are okay
• 1/2 teaspoon sea salt, or to taste
• 1/2 – 1 clove garlic, to taste
• 1/2 cup / 120ml extra virgin olive oil, plus more if needed
• 1 tablespoon / 15ml sherry vinegar or fresh lemon juice
Instructions
1. In the bowl of a food processor or a high-speed blender, combine the parsley leaves, a pinch of salt, the garlic, and about half of the olive oil.
2. Pulse or blend until the mixture is roughly chopped. Scrape down the sides of the container, then turn the machine on and gradually stream in the remaining olive oil until the purée is smooth.
3. Add the sherry vinegar or lemon juice and blend for a few more seconds to combine.
4. Check the consistency. If you prefer a thinner sauce, add a little more olive oil or a tablespoon of water.
5. Taste and adjust the seasoning with more salt or garlic if needed. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.
Nutritional Information
• Disclaimer: The following is an estimate for 1 of 8 servings (about 2 tablespoons).
• Calories: 125 kcal
• Fat: 14g
• Carbohydrates: 1g
• Protein: 0.5g
• Sodium: 150mg
Pro Tips
• & Variations
• For an extra vibrant green color that lasts, briefly blanch the parsley in boiling water for 30 seconds, then immediately plunge it into an ice bath before drying and blending.
• Swap the parsley for an equal amount of fresh cilantro, dill, basil, or mint. Cilantro purée is fantastic on tacos, while mint purée is a classic pairing for roasted potatoes or pea soup.
• To make a punchy Chimichurri, use 3 cloves of garlic, 2 tablespoons of red wine vinegar instead of sherry, and add 1 teaspoon of hot red pepper flakes.
• Create a Caribbean-style Green Olive Mojo by reducing the olive oil to 1/4 cup, using 1/4 cup of fresh lime juice, and pulsing in 1 cup of pitted green olives at the very end (do not fully purée the olives).
FAQ
Q: Is this green sauce recipe vegan and nut-free
A: Yes, this recipe is naturally vegan, dairy-free, and nut-free. It uses only parsley, olive oil, garlic, salt, and an acid like vinegar or lemon juice, making it a wonderful and safe alternative to traditional pesto which often contains cheese and nuts.
Q: What vegetarian dishes can I serve this green sauce with
A: This versatile parsley purée is fantastic with a wide range of vegetarian meals. Drizzle it over roasted vegetables like potatoes or broccoli, toss it with your favorite pasta, spread it on sandwiches with avocado and tomato, or use it as a bright dressing for grain bowls and salads.
Q: How can I keep the green sauce from turning brown
A: To maintain its vibrant green color, you can blanch the parsley for 30 seconds and shock it in an ice bath before blending. For storage, place the sauce in an airtight container and pour a thin layer of olive oil on top. This creates a barrier against air and helps prevent oxidation, keeping it fresh and green in the refrigerator for up to 3 days.
Q: Can I add a source of plant-based protein to this sauce
A: Absolutely. To make this sauce a more substantial part of a vegetarian meal, you can blend in 1/4 cup of hemp seeds or shelled edamame for a protein and texture boost. This will make it a creamier, more filling sauce for pasta or grain bowls.
