This is a print preview of "PARSLEY oil sauce topping and its uses" recipe.

PARSLEY oil sauce topping and its uses Recipe
by Foodessa

PARSLEY oil sauce topping and its uses

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:
http://www.foodessa.com/2017/03/parsley-oil-sauce-and-uses.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Italy Italian
  Servings: 2 cups

Ingredients

  • . 1 big bouquet of fresh Italian Parsley (include stems)
  • . 1 cup (250ml) e.v.Olive Oil
  • . 1/2 cup (125ml) Grapeseed oil
  • .
  • .
  • .>>>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.

Directions

  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 kitchen...FOODESSA.com