Parsley And Vinegar Sauce Food

SAUTEED PARSLEY

Sauteed Parsley image

This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

Ingredients

1 tablespoon extra-virgin olive oil
1 garlic clove, thinly sliced (2 teaspoons)
1 teaspoon freshly grated ginger
1 bunch (5 ounces) parsley, cut into 1-inch pieces (6 cups)
Kosher salt and freshly ground pepper
Lemon wedges, for serving

Steps:

Heat oil, garlic, and ginger in a large skillet over medium-high until aromatic butnot browned, about 20 seconds. Add parsley and cook, stirring, until just wilted, 1 to 2 minutes. Remove from heat and season with salt and pepper. Squeeze with lemon before serving.

PARSLEY AND VINEGAR SAUCE

Parsley And Vinegar Sauce image

Provided by Mark Bittman

Categories condiments, side dish

Time 10m

Yield about 1 cup

Number Of Ingredients 5

Ingredients

1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Steps:

Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 144 milligrams, Sugar 0 grams

PARSLEY VINEGAR GARLIC SAUCE

Parsley Vinegar Garlic Sauce image

Provided by Mark Bittman

Categories easy, condiments

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

Ingredients

2 cups loosely packed parsley, coarsely chopped
1 small clove garlic, minced
Salt
1/2 cup rice vinegar or white wine vinegar

Steps:

Combine parsley, garlic and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin.
Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 187 milligrams, Sugar 0 grams

PARSLEY SAUCE FOR GOAT CHEESE RAVIOLI

Parsley Sauce for Goat Cheese Ravioli image

Use this sauce with our Goat Cheese "Ravioli."

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 tablespoon grated Parmesan
1 teaspoon water
Salt and pepper

Steps:

In a small bowl, stir together parsley, olive oil, Parmesan, and water; season with salt and pepper.

PARSLEY, OLIVE OIL, AND GARLIC SAUCE

Parsley, Olive Oil, and Garlic Sauce image

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

Provided by zeldaz51

Categories Vegetable

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup minced fresh flat-leaf parsley
1 teaspoon minced garlic (grate it on a fine microplane grater)
1/2 cup extra virgin olive oil
salt, freshly ground black pepper

Steps:

Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)

Chimichurri (Argentinean Parsley and Garlic Sauce) image

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Provided by threeovens

Categories South American

Time 1h

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Steps:

Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
Add vinegar to bowl and let sit another 30 minutes.
Add oil, cover, and refrigerate overnight to allow flavors to develop.

BONIET

Boniet image

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

Provided by The Iron Chef -- Suzi-Q

Categories Appetizers and Snacks Antipasto Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 ½ tablespoons tomato paste
4 tablespoons distilled white vinegar
½ cup extra virgin olive oil

Steps:

In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

Nutrition Facts : Calories 147.5 calories, Carbohydrate 1.9 g, Cholesterol 4.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 239 mg, Sugar 0.5 g

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