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- 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)
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- 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.
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)
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
