Parsley Sauce with Extra Virgin Olive Oil

Name: Parsley Sauce with Extra Virgin Olive Oil
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 2 large bunches :of flat leaf parsley (leaves trimmed off (reserve the stems for stock making)); 1/2 cup :extra virgin olive oil; salt:and pepper to taste

Chef Laura Frankel • Mar 7, 2011 (Updated: Aug 20, 2019)Comment Jump to Recipe

Parsley Sauce with Extra Virgin Olive Oil

This lovely sauce adds color and flavor to just about any dish.

Parsley Sauce with Extra Virgin Olive Oil

Prep Time 5

Cook Time 2

Total Time 7

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Servings

Ingredients

2 large bunches :of flat leaf parsley leaves trimmed off (reserve the stems for stock making)
1/2 cup :extra virgin olive oil
salt:and pepper to taste

Instructions

Preparation

Place a large sauté pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Sear the parsley for about 2 minutes until it is bright green and slightly wilted.
Place the parsley and extra virgin olive oil in a blender and process until the sauce has a smooth consistency. Salt and pepper to taste
Contributed by:Laura Frankel

Category: Recipes

Diets: PareveVegan

Styles: Quick & Easy

About Chef Laura Frankel

LAURA FRANKEL is a noted Kosher Chef and the author of Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes (Agate Publishing). Her third book, Clean Slate Jewish Cooking is to be published in 2017. She is the founder of Shallots Restaurants in Chicago, Skokie and New York and she worked for Wolfgang Puck for 10 years.Chef Laura claims that she was born knowing how to cook and understanding ingredients. Whether or not that is true, she has made many people across the country and around the world happy with her food, including her 3 sons who love to eat great food. Chef Laura spends her days in pursuit of the perfect bite and will be working with the team to create innovative recipes and tips for busy home-cooks everywhere.