Everyone has probably noticed that I have very few sauces in my recipes. Well, I don't like them. For me, the best sauce is sour cream.
But it so happened that my few parsley bushes grew so large that they overtook the rest of the plantings. I’ve already dug, and weeded, and pulled the roots. Before I have time to look back, the parsley is sprouting again!
So this time I came from the dacha with a huge bag of parsley. And I decided to make not just anything from it, but a sauce.
Guys... it's not a sauce, it's just fantastic!
The taste is spicy and fresh. The aroma... words cannot describe it, you have to try it.
The fact is that parsley destroys the smell of garlic, and if you chew a few parsley leaves after a dish with garlic, you will hardly smell of garlic.
And in this sauce, two enemies came face to face - parsley and garlic. We met and became friends. And the aroma of the sauce became delicate and delicate. It has neither the sharpness of parsley nor the fury of garlic.
And the beautiful emerald color pleases the eye and stimulates the appetite.

COMPOUND

0.5 large apple (~100g), 50~70g parsley leaves, 2 tablespoons vegetable oil (~35g), 1/3~1/2 teaspoon salt, 3~4 small cloves of garlic (8~10g), 2 tbsp water (~40g)

The apple needs to be hard, juicy and sour or sweet and sour. If you use a sweet apple, you will have to add lemon juice to the sauce.
Peel half an apple, cut out the center and cut it into pieces.
Peel the garlic.




Pluck the parsley leaves and discard the tough stems. If the stems are young and not fibrous, then they can be used along with the leaves.




Place apple slices and garlic into a blender. Pour in vegetable oil and water. Add salt.
Blend until smooth.




Add parsley to the blender and blend everything again.
If the mixture does not whip, add a little more water.




This sauce can not only be served with various dishes, but also bake fish, meat and poultry with it.
Exit: 150~170ml.




Garlic sauces:

Parsley is a very useful plant that produces edible greens and root vegetables. Typically, parsley is used as an aromatic and flavoring additive to various savory dishes.

Parsley contains a lot of useful substances: vitamins, antioxidants, trace elements, amino acids. This green has diuretic, choleretic effects, helps lower and normalize blood pressure, strengthens and cleanses teeth, improves the body's immune status, improves the condition of blood vessels and speeds up metabolism.

Parsley can be used to make a variety of sauces that will perfectly complement the dishes you prepare in your kitchen.

We'll tell you how and what sauces can be made from parsley. We go for fresh parsley; to prepare a portion of the sauce you will need 2-3 thin bunches.

Parsley and garlic sauce recipe

Ingredients:

  • fresh parsley – 2 bunches;
  • garlic – 2-5 cloves (depending on size);
  • unrefined vegetable oil (preferably ExtraVirgin olive oil, that is, first cold pressed) – 2-5 tbsp. spoon;
  • lemon – 0.5-1 pcs.;
  • salt.

Preparation

Wash the parsley thoroughly and vigorously shake off the remaining water several times. Cut off the bottom of the bunch where the branches begin. Peel the garlic cloves. Grind the garlic and parsley prepared in this way in a blender. If you don’t have a blender on the farm, first finely chop the greens, and then grind them together with garlic and a small amount of salt in a mortar. Add lemon juice and olive oil. Stir and let stand for 10-20 minutes.

Do you want the sauce to be spicier and brighter in taste and aroma? Before blending the parsley and garlic, add some fresh green hot pepper (just remove the seeds).

You can add yolks or whites of quail eggs (but not together) to the same sauce (or to the original composition without pepper). Quail eggs (unlike chicken eggs) are practically safe for human health and can be eaten even raw.

You can make a sauce from parsley and dill. Dill will add additional flavor to the sauce; it harmonizes well with parsley and improves digestion. For people throughout the post-Soviet territory, dill and parsley are a familiar, everyday combination.

Parsley and dill sauce

Preparation

Take 1 bunch of dill and 1 bunch of parsley, chop in a convenient way (see above), then add the rest of the ingredients.

Sauces of this type are excellent especially for fish with white flesh, as well as any seafood, meat, and mushrooms. If you plan to serve parsley sauce with seafood (various shellfish), you can prepare it with melted butter instead of vegetable sauce. To sauces of this type, you can add a little strong white wine (vermouth, martini, nutmeg) and/or fish or meat broth (depending on the dish).

Parsley pesto recipe

Ingredients:

  • parsley – 1 bunch;
  • basil - a bunch 2 times larger than parsley;
  • pine or almond nuts (kernels), hazelnuts, pistachios – 50 g;
  • grated parmesan cheese – 2 tbsp. spoons;
  • grated pecorino cheese – 1-2 tbsp. spoons;
  • garlic – 1 clove;
  • lemon – 0.5-1 pcs.;
  • Extra Virgin olive oil – 2-4 tbsp. spoons.

Preparation

Grind the greens (basil and parsley) and garlic thoroughly in a mortar or using a blender. We also chop the nuts as finely as possible. Add grated cheese of both types (if you don’t find the cheeses you need, replace with regular grated hard cheese). Next – lemon juice and olive oil. Mix everything.

You can also include fresh cilantro and rosemary, young olives, asparagus, capers, leeks, hot green peppers, anchovies, and grated nutmeg in the pesto sauce. Of course, all ingredients should be chopped.

All such sauces should be consumed with caution during exacerbation of gastrointestinal diseases.

The green Italian sauce called pesto has gained popularity all over the world for its light, refreshing taste. In addition to the traditional recipe, which calls for basil, olive oil, pine nuts, garlic and Parmesan, there are dozens of other variations of the sauce. Instead of basil, parsley is used, pine seeds are perfectly replaced with walnuts, and Parmesan is replaced with more affordable hard and even soft cream cheeses. In a word, there are no strict restrictions in modern cooking, and pesto sauce can be called any herbal paste made from greens with butter, garlic, cheese and nuts.

Pesto sauce is interesting not only for its taste, but also because it does not require heat treatment. It is enough to combine all the ingredients and grind them in a mortar, as the Italians do, or grind them in a blender, as is more convenient for the modern housewife.

Today I offer a recipe for parsley pesto sauce with walnuts and hard cheese. The consistency is denser than classic pesto, but all the ingredients combine perfectly with each other. Nuts, cheese, garlic and parsley complement each other's flavors, and a little mint adds a touch of freshness. In Italy, parsley sauce would be called “sugo di prezzemolo” and, of course, offered with hot spaghetti. In addition, you can spread it on crackers and even use it to dress salads. There are a lot of benefits in green sauce, since parsley retains all its vitamins and microelements without heat treatment.

Recipe Ingredients

  • fresh parsley 1 large bunch
  • fresh mint 8-10 leaves
  • walnuts 1 handful
  • garlic 2 teeth
  • lemon juice 0.5 tbsp. l.
  • salt 2 chips.
  • pepper to taste
  • refined oil 100 ml
  • Dutch cheese 50 g

How to make parsley and walnut pesto

Parsley and nut pesto can be used directly on spaghetti or as a spread on crackers or toast. For longer storage, place the sauce in small glass (not plastic) jars with a tight lid. Can be stored for 2-3 days in the refrigerator. Bon appetit!

I suggest making an amazing vitamin sauce from parsley, it will make even the simplest dishes sparkle with amazing colors. This aromatic sauce is perfect for white fish, chicken, potatoes, for preparing first courses, and can be safely used when baking bread and savory buns. Parsley sauce keeps well in the refrigerator or can be frozen. You can experiment with the ingredients by adding, for example, green apple, garlic, walnuts, cheese to the main ingredients of the sauce - parsley, lemon juice and butter.

Ingredients

To prepare parsley sauce you will need:
parsley - 1 bunch (50-60 g);
vegetable (or olive) oil - 70-100 ml;
salt - to taste;

lemon juice (or lime juice) - to taste.

Cooking steps

Chop the parsley (without stems).

Place chopped parsley in a mixing bowl and add vegetable oil.

Then add salt and lemon juice to taste, stir and the aromatic, healthy parsley sauce is ready, you can serve it immediately or put it in a jar with a lid and put it in the refrigerator. Before use, simply stir it with a spoon. This sauce can be stored in the refrigerator for up to two weeks, in the freezer for about 2 months. For winter, such sauce should be prepared closer to autumn.

The aromatic sauce of parsley with walnuts is so strong and rich in taste that this sauce alone will be enough to turn an ordinary dish into an extraordinary one. And all this is thanks to the large amount of parsley in its composition: it turns out not only incredibly fragrant, but also a beautiful emerald color. Walnuts in the sauce complicate it, making the taste deeper and more buttery.

In addition, hard cheese is added to the parsley sauce, which will add creamy flavor. To make it spicy, it is seasoned with salt, pepper and a small amount of dried garlic, which has a more delicate taste than fresh garlic and is therefore barely perceptible.

This sauce composition is reminiscent of the famous basil pesto sauce. In terms of taste, these two sauces are like two brothers who are similar in appearance, but so different in “character”.

Ingredients

  • 1 large bunch of parsley
  • 150-200 ml refined vegetable oil
  • 70 grams of walnuts (large handful)
  • 60 grams of hard cheese
  • half a lemon
  • 0.25 tsp dried garlic
  • salt, pepper - to taste

Finished product yield: about 300 grams

Preparation

The entire process of preparing the sauce will take place in a blender bowl.

First, wash the parsley thoroughly and dry it, and then chop it coarsely.

Cut the cheese into small cubes - this way it will grind in the blender faster and more evenly.

Break the walnuts into quarters with your hands. Place parsley, cheese and nuts in a blender bowl.

Grind them at high speed. The mass should become homogeneous.

Now squeeze the juice out of half a lemon and strain it to get rid of the seeds and pulp.

Add lemon juice to the sauce. In addition to the fact that citric acid makes the taste more harmonious, it also helps preserve the color of the sauce.

Add salt, pepper and garlic to the mixture as well. Blend the sauce again at high speed.

Now start adding vegetable oil to the sauce little by little. It is with vegetable oil that you bring the sauce to the desired consistency, and therefore its quantity is indicated approximately.

Adding oil little by little, mix everything together with a blender. When the consistency of the sauce becomes mushy, not thick and not runny, there is enough oil.

By the way, you can experiment and make the taste of the sauce even richer if you add unrefined oil to it instead of refined oil. In this case, green parsley sauce will be ideal for dressing salads.

Divide the sauce into small jars with tight-fitting lids. Do not store it in plastic containers, give preference to glass ones.

Parsley sauce can be stored in the refrigerator for one and a half to two weeks. After a week, the green color of the sauce may fade a little, but the sauce is not spoiled - you can still add it to a variety of dishes and enjoy their taste.