Green Parsley Sauce | How to Make | Cooking With Benji

When you want a dressing and you want it fast then this is the one for you. With the exception of waiting for a kettle to boil you can make this in 3 minutes flat, even faster if you are speedy.

This a nice and short recipe but always a good one to keep in your back pocket, also it is a fantastic way of using up lots of herbs, the dressing will keep in the fridge for a day or two but will lose its vibrant green colour over time so best enjoyed straight away.

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Step 1: Ingredients

You will need:

Handful of fresh flat leaf parsley
Half a lemon - Squeezed
1 garlic clove
3 Tbsp of olive oil
Salt and pepper for seasoning

Ice cubes for stopping the cooking of the parsley

Step 2: Hot and Cold Water

Boil a kettle of water and fill a saucepan, bring that water to a simmer and prepare a bowl of ice water.

Step 3: Chop the Herbs

Roughly chop up the herbs, you can use the storks on because they will be blitzed up in a blender a little late on. Throw the herbs in the pan of simmering water for 30 seconds, this is called blanching and will soften the herbs just a little and release all the lovely oils from the herbs.

Step 4: Stop the Cooking

After 30 seconds, remove the herbs from the stove and drain, immediately dunk the herbs into the ice cold water. This will stop the cooking straight away and help keep a vibrant green colour. You need to be fast here, the longer your herbs stems after being drained or sit in the water the more of the green colour you will lose.

Step 5: Prepare the Extra Bits

Leave the herbs in the ice water while you prepare the rest of the ingredients. Cut a lemon in half and squeeze the juice into a blender. Toss in a single clove of garlic (half if they are big) and season with salt and pepper, you may choose to season at the end if you want to taste the dressing first. Finally, add the olive oil to the blender.

Step 6: Drain and Blitz

Drain the herbs on some paper towel, put them in a blender with the rest of the ingredients and blend until smooth or if you like it the sauce/ dressing a little more rustic, blend it a little less.