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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:

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


  • . 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