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| Parsley Sauce |
This month, we are studying the Apiaceae (Umbellifereae or Carrot) family of plants and our homework is to try to incorporate plants from this family in our diet every day (e.g. carrots, parsely, dill, fennel, anise, cilantro, etc.)
One example Savayda brought to our class was this fabulous green sauce packed with so much healthy goodness from the Apiaceae family! Yesterday, I picked up a bunch of organic parsley with the intention of trying to create something similar to hers. Last night, I set up the blender and gave it a go while the parsley was super fresh! I'm pretty pleased with the results (recipe below) and I'm stoked to have another way to incorporate leafy greens into my diet!
Today, I mixed some lovely dill into my parsley sauce and spread it on a fresh salmon fillet.... OMG YUMMMMM!!! Check it out!! :)
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| Parsley Sauce mixed with dill over salmon. Served with light and dark quinoa and sliced tomatoes! |
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1 robust bunch of an Apiaceae chopped (e.g. organic parsley)
1/2 cup dijon mustard
2 healthy cloves garlic
3-4 Tbsp lemon juice (or less if using cider vinegar)
2-3 Tbsp olive oil (or a bit more if desired)
2 tsp honey (or to your taste)
Whiz in blender until finely ground sauce forms.
I had to stop the blender to squish the parsley down a few times to get it going at first. If it still won't blend for you, add more of the wet ingredients to give the blender something to work with.
Using parsley for this sauce provides a nice neutral base to work with. Add dill, cilantro or any other flavoured spice or herb to complement your meal. Try this sauce stirred into your veggies, drizzled over steamed potatoes, or mixed into your rice. It's super versatile and soooo tasty!
Please drop by and leave a comment or a link to your blog if you give this a try! I'd love to hear about your results!
Bon appetit!
Val :)
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