Dinner
Parsley Sauce
We call it the pair-it-up Parsley Sauce, because it goes great with almost anything! Pour it over tender oven chicken, or add extra canola oil for a heart-healthy salad dressing! Parsley and canola oil are great bases since they’re mild in flavour!
Updated
Ingredients
- ½ cup curly leaf parsley (125 mL)
- ½ cup flat leaf parsley (125 mL)
- ½ cup fresh chives (125 mL)
- 1 cup canola oil (250 mL)
Directions
- In a medium size saucepan, bring water to boil.
- Drop all of the herbs into the water and blanch for 15 seconds. Remove from water and plunge into ice water to stop the cooking process.
- Place the herbs on paper towels and pat dry.
- Transfer the herbs to a small food processor. Gradually add canola oil. Pulse to combine ingredients.
- Refrigerate sauce for 3-5 days. Use as a base and can add in other ingredients.
Nutritional Analysis
| Calories | 165 |
|---|---|
| Total Fat | 18.4 g |
| Saturated Fat | 1.4 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
| Carbohydrates | 0.4 g |
| Fiber | 0.2 g |
| Sugar | 0.1 g |
| Protein | 0.2 g |
| Potassium | 34 mg |
