Parsley Sauce

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!

Makes
1 1/2 cups (375 mL)
  • 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
    1. In a medium size saucepan, bring water to boil.
    2. 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.
    3. Place the herbs on paper towels and pat dry.
    4. Transfer the herbs to a small food processor. Gradually add canola oil. Pulse to combine ingredients.
    5. Refrigerate sauce for 3-5 days. Use as a base and can add in other ingredients.

Nutritional Analysis

Serving Size
2 Tbsp (30 mL)
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
Sugars
0.1 g
Protein
0.2 g
Potassium
34 mg