Mark Bittman

Parsley Sauce

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Easy

    • Ready in

      30 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

Like the Uncooked Tomato-Mustard Sauce, this is often used to lend flavor to the ultrabland bollito misto, boiled mixed meats. But it’s a perfect sauce for roasted or poached fish and can even be thinned with more olive oil to make a salad dressing.

Ingredients

  • 1 cup chopped fresh parsley leaves
  • 2 tablespoons pine nuts, toasted briefly in a dry skillet and chopped
  • 1<

Method

  1. Combine all the ingredients except the olive oil. Add the oil a bit at a time to thin the mixture to a spoonable but still pasty consistency.
  2. Let sit for about 30 minutes before serving if time allows. (Or cover and refrigerate for up to a day; return to room temperature before serving.)