• PARSLEY oil sauce topping and its uses

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    Vibrant, green parsley mixed with oils turns out a simple and yet versatile sauce. Several recipes benefit from either this sauce as an ingredient or just as a blanket over top. For a dedicated post...refer to:


    • . 1 big bouquet of fresh Italian Parsley (include stems)
    • . 1 cup (250ml) e.v.Olive Oil
    • . 1/2 cup (125ml) Grapeseed oil
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    • .
    • .>>>Some USES for Parsley sauce topping:
    • . Blend as part of a salad dressing or any other light topping.
    • . Spread on toasted bread for a bruschetta base.
    • . Mix with either, cream cheese, sour cream or yogurt.
    • . Delicious into a Bechamel or other cheese sauce.
    • . Use over top mashed or a baked potato with spices.
    • . Spread on pizza dough for a base to other toppings.
    • . Use as a partial sauce for a risotto, pasta or 'Gnudi'.
    • . Instead of Hollandaise sauce over eggs benedict...try a blend of parsley sauce with melted butter and a touch of white balsamic.


    1. . Wash and spin out the water from the parsley.
    2. . Place the stems at the bottom of the blender finishing with leaves.
    3. . Pour the oils over top.
    4. . Pulse the blender a few times before blitzing the sauce until completely smooth. Make sure all the stems have been broken up.
    5. . Immediately pour the sauce into the jars and seal.
    6. . Refrigerate for up to 1 week or freeze the jars up to 3 months.
    7. . Flavourful wishes from Claudia's

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