Parsley (or Other Herb) Purée

Simpler, purer, less complex than traditional pesto, parsley purée is also even more of a standby. For one thing, you can find decent parsley year-round. For another, it’s a brighter, fresher purée and therefore less specific in its uses. And, as you can see from the variations, it’s equally effective with different herbs.

Makes: About 1 cup

Time: 10 minutes

INGREDIENTS:

• 2 cups fresh parsley leaves (thin stems are okay), rinsed and dried
• Salt
• 1/2 clove garlic, peeled, or more to taste
• 1/2 cup extra virgin olive oil, or more as desired
• 1 tablespoon sherry vinegar or freshly squeezed lemon juice

INSTRUCTIONS:

1. Combine the parsley with a pinch of salt, the garlic, and about half the oil in a food processor or blender.
2. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the rest of the oil.
3. Add the vinegar, then a little more oil or some water if you prefer a thinner mixture.
4. Taste and adjust the seasoning.
5. Serve immediately or cover and refrigerate for up to a couple of days.

VARIATIONS:

CILANTRO, DILL, BASIL, OR MINT PUREE:

• Substitute any of these herbs (leaves only or leaves and very thin stems) for the parsley.
• Each herb purée can be used for its specific herbaceous flavor.
• For example, cilantro purée is terrific with grilled chicken, mint with lamb, and so on.

CHIMICHURRI:

• Use 3 or more cloves of garlic, 2 tablespoons vinegar or freshly squeezed lemon juice, and at least 1 teaspoon of hot red pepper flakes.
• This version is strong in flavor.
• Do not refrigerate.

GREEN OLIVE MOJO:

• Reduce the olive oil to 1/4 cup.
• Use 1/4 cup freshly squeezed lime juice, or to taste, in place of the vinegar or lemon juice.
• After puréeing, use the food processor to pulse in 1 cup pitted green olives or chop the olives by hand and add them.
• Do not purée the olives.

USES:

• The parsley purée can be used as a sauce, condiment, or herb in various dishes.
• It adds freshness and brightness to a wide range of recipes.
• Use it as a sauce for grilled chicken, lamb, or other meats.
• It can also be used as a condiment for sandwiches, wraps, or burgers.
• Incorporate it into marinades, dressings, or dips.
• Experiment with using the purée in pasta dishes, salads, or as a garnish.

NOTE:

• The parsley purée is simpler and more versatile than traditional pesto, making it a great standby sauce. You can also substitute other herbs like cilantro, dill, basil, or mint to create different flavors of herb purée.

The parsley purée, along with its variations and uses, offers a versatile and vibrant addition to your culinary repertoire. Whether you stick with the classic parsley or venture into the flavors of cilantro, dill, basil, or mint, these herb purées can elevate your dishes with their fresh and herbaceous notes. From sauces and condiments to marinades and dressings, there are endless possibilities to explore. So, get creative, experiment with different recipes, and enjoy the simplicity and versatility of these herb purées in your culinary creations.