Wash the parsley and pick the leaves, discarding the stems (or save for stock). Dry the leaves in a towel.
Bring the flavorful base and the sucrose esters, if using, to a simmer in a saucepan. Add the leaves and bring the liquid back to a simmer.
Strain out the leaves from the liquid, immediately rinse them with cold water, and return the liquid to the saucepan on the stove.
Put the leaves in a blender. Turn the blender on high and slowly pour in the simmering liquid through the small hole on top. Blend for 15 to 30 seconds. Strain through a medium-mesh strainer. Serve immediately.