Go Back
–+ servings
The Only Green Sauce Youll Ever Need (Parsley Purée) – vegetarian recipe
Stav Kogan

The Only Green Sauce You'll Ever Need (Parsley Purée)

A simple, versatile, and vibrant Parsley Purée that's purer than pesto and comes together in just 10 minutes. Perfect for pasta, roasted vegetables, sandwiches, and more.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 8 serving
Calories: 125
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (50 g / 1.76 oz) fresh parsley leaves, thin stems are okay
  • 1/2 teaspoon (10 ml / 0.3 fl oz) sea salt, or to taste
  • 1/2 - 1 clove garlic, to taste
  • 1/2 cup (120 ml) extra virgin olive oil, plus more if needed
  • 1 tablespoon (15 ml / 0.5 fl oz) sherry vinegar or fresh lemon juice
  • & 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 (30 ml / 1 fl oz) of red wine vinegar instead of sherry, and add 1 teaspoon (5 ml / 0.2 fl oz) of hot red pepper flakes.
  • Create a Caribbean-style Green Olive Mojo by reducing the olive oil to 1/4 cup (960 ml), using 1/4 cup (960 ml) of fresh lime juice, and pulsing in 1 cup (240 ml) of pitted green olives at the very end (do not fully purée the olives).

Method
 

  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.
  6. Serve immediately or transfer to an airtight container and refrigerate for up to 3 days.

Nutrition

Calories: 125kcalCarbohydrates: 1gProtein: 0.5gFat: 14g

Tried this recipe?

Let us know how it was!