Mark Bittman

Parsley Puree

Preparation info
  • Makes about

    1 cup

    • Difficulty

      Easy

    • Ready in

      10 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

Parsley puree is almost universal, but this is the Spanish version, sharp, garlicky, and great with fish or any grilled meat. There are a couple of different ways to make parsley puree, and other herbs can be used in the same way (pesto is very closely related).

Ingredients

  • 1 cup roughly chopped parsley leaves (thin stems are okay)
  • 2 garlic cloves, peeled, or to taste
  • ⅔ cup

Method

  1. Combine the parsley in a blender or small food processor with the garlic and about half the oil. Turn on the machine and puree, adding the remaining oil to make a smooth paste.
  2. Add the vinegar and a large pinch of salt and blend for a second. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.