Parsley Sauce is a favorite of ours for all sorts of uses from spreading on gluten-free crackers or crispbread, to melting over broiled fish or steaks, to tossing with hot cooked green beans or noodles, and many more. What can you think of to put parsley, butter and garlic on? You might like to have a jar of this handy to do that quickly.
I found this “Salsa di Prezzemolo” in Mary Ann Esposito’s cookbook, Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year, William Morrow & Co., 1995, p. 315. The book is out of print now, but you might find it, like I did, at the local library. You might also find a used copy online. The recipe is simple, it takes only a few minutes to put together, and it’s so appealing when you have it in jelly jars in the refrigerator, ready to use. It will keep for several weeks there.
Gluten-Free Parsley Sauce (Salsa di Prezzemolo)
- 1/2 Pound Unsalted Butter, at room temperature (I used Salted Butter) (for lactose-free diets, use lactose-free margarine)
- 3 Large Garlic Cloves, peeled
- 1 1/2 Cups Flat-leaf Parsley, packed
- Dash Sea Salt, fine, to taste
- Dash Black Pepper, coarsely ground
- 1 – 2 Tablespoons Extra-virgin Olive Oil
Place all the ingredients except the olive oil in a food processor or blender and pulse to make a smooth paste. With the motor running, drizzle in just enough olive oil to make a smooth but not too liquid sauce.
Spoon the sauce into clean jars, cap; and refrigerate until needed. The sauce will keep for 2 to 5 weeks.
To serve, heat the sauce over medium heat until hot.
Makes about 2 cups.
This gluten-free recipe is wheat-free, barley-free, rye-free, corn-free, egg-free, nut-free, soy-free, refined sugar-free and will be dairy-free and top 8 allergen-free if made with a dairy-free margarine.
Mary Ann adds that, “When you need a quick hostess gift, make this elegant, eye-appealing parsley sauce. Delicious over grilled fish, scaloppine of veal, or pork, it is also the perfect cover for fettucine, rice or cooked vegetables such as zucchini and carrots or fresh summer corn. It will keep in the refrigerator for several weeks.”
We’ve had it recently on broiled tilapia fillets, on green beans and on potatoes. Parsley has rich color and flavor to add to what’s cooking. I use little bits of it often in my gluten-free meals. While making Parsley Pesto for Linda’s pesto challenge last month at The Gluten-Free Homemaker, I also made this parsley recipe of a different type.
Also linked to Real Sustenance’s Seasonal Sundays.