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PARSLEY oil sauce and 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.


So many dishes pass over my kitchen counter and yet...
I rarely share some of the incredibly simple recipes I make without ever giving it much thought.


Today, with well run greenhouses, we are spoiled with a plethora of vegetables.
Although I prefer the direct sun raised vegetables...I'm thankful for these establishments.
Therefore, with Saint Patrick's Day around the corner...
I thought you would appreciate a little color that will have you grabbing some fragrant parsley.

Don't throw out the stems...throw them into the blender with the leaves.



Here are just a few uses for this 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'.


LENTIL and MUSHROOM mix Meatball Patties
Served on a bed of sour cream blended with a generous amount of Parsley oil sauce.



Sweet Potato or Squash Cheese 'gnudi' ...
with a generous drizzle of Parsley sauce.



. Instead of Hollandaise sauce over eggs Benedict...
try a blend of parsley sauce with melted butter and a touch of white balsamic.






PARSLEY oil sauce
yields: about 2-1/2 cups [3 small jars (250ml)]

PRINTER VERSION

INGREDIENTS:
(American/ Metric measures)

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




PREPARATION:
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.









Now, that was easy enough.   
I promise that you'll adopt this simplistic sauce to vamp up your next dishes may they be unique or not.

Have a wonderful week everyone.

Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.







Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.