Sauce from parsley - surprise guests with their culinary skills

In our diet there are many traditional products, among which there are, of course, greens. We are so used to dill, parsley and green onions, that we do not consider them something refined. It seems that there is a pleasant taste from them and some benefit, which is often said by various sources, basically everything. But the usual products can be an inspiration for culinary masterpieces, opening up new horizons of taste and aroma. And today we will prepare the most delicious sausage from parsley according to different recipes.

Why parsley?

The greens are chosen for a reason, because it surprises with its useful composition. Here vitamins, minerals, antioxidants, acids, amino acids, pectins and peptides and many other substances that we need to fill the deficit in the body and for health. Well, still parsley is one of the most popular herbs for face and body beauty, and it is now fashionable and for many in the first place. But not everyone likes to eat parsley in a fresh form, sometimes because of the rich taste and aroma, it becomes boring, and a great vitamin sauce from parsley will come to replace it. We begin to cook.

The most delicious and useful versions of sauces from parsley

Recipe the first "Traditional"

This is a very simple sauce, but do not reduce its importance, the dishes with it acquire a completely new flavor and aroma.



We will need:

• parsley - a bunch of fresh greens, we take a mass of about 50 grams;
• vegetable oil - preferably olive, but can also be sunflower odorless - 100 ml;
• citrus juice - you can take lemon or lime - a tablespoon;
• salt and spices - to taste and desire.

Preparing the sauce.

Green grass is well washed under running water, especially the purchase, then dried on a towel or napkins. We cut the parsley randomly, then put it in the bowl of the blender. We need a nozzle for whipping. Add all the other ingredients and mix our parsley sauce with the recipe "Traditional".

Good to know! The resulting sauce is perfectly combined with meat and fish, it can be stored for two weeks in a cold in a closed container, it will not lose its qualities in a freezer for two months.

Recipe for the second "Spicy"

Very many like sauces, which is sharper, more cushioned. Especially they are good for kebab, but do not rush into the store, when you can make a great sauce of parsley and garlic with spices and surprise your friends on a picnic.

We will need:

• a bunch of parsley weighing a hundred grams;
• apple - sort "Antonovka" or any other sour sort;
• salt - to taste;
• olive oil - spoon dining room;
• zira or other seasoning - on the tip of a teaspoon or as desired;
• garlic head of medium size;
• water - 2 table spoons.

Tip! If you did not find sour apples, then add a spoonful of lemon juice to the sauce. It is the refueling with sourness that the Italians always make.

Preparing the sauce.

From the sour apple we remove the skin, after which the mode on arbitrary cubes, seeds also delete. In the bowl of the blender, shift the sliced ​​fruit, as well as 4-6 cloves of garlic, pour oil, salt, add your favorite spices or do not do it, as the sauce, so, will turn out very fragrant and saturated. We beat everything in a homogeneous mass, after which we put green herbs without stems. Again, whisk and add a little water, lemon juice, if necessary.

Recipes the third "Pesto"

Would you like to get closer to sunny Italy? If so, we suggest you get acquainted with one of the most popular sauces in this country - pesto. We will prepare it from parsley according to a recipe, so to speak, adapted for us, since the Italians are preparing this snack with basil and pine nuts. But for our people where the parsley is more traditional, its taste is familiar from childhood, and the cedar nuts can not be bought everywhere, but the walnuts, yes. But let's say a secret, the recipe for basilica will also be there.

We will need:

• a bunch of parsley - about - 100-120 grams;
• garlic - 2-3 cloves of medium size;
• mint - you can take and balm - a small bundle of 5 branches in 7-10 cm tall;
• cheese - 100 grams. For this recipe, we recommend a cream option;
• ½ lemon;
• salt and spices - according to taste and desire;
• walnut - 50 grams;
• vegetable oil - it is better to take olive oil - 100 ml.

Cooking pesto.

First we start with the green ingredients - parsley and mint should be separated from the stems, the first large randomly cut. Put the whole mass in a blender and beat the nozzle to a homogeneous mass, then put the walnuts here, of course, in a cleaned form. Again, shake everything. Now we put into our dish our soft cream cheese, repeat the process. And the penultimate stage is putting cloves of garlic, lemon juice, which is squeezed out of the halves into the bowl, everything is seasoned and salted. The final stage is oil, but pour it gradually to get a characteristic texture for the sauce.

For information! All these snacks are well stored both in the refrigerator and can be frozen portion by piece for convenience.

Recipe Fourth "Pesto with Basil"

This sauce will not leave anyone indifferent who understands cooking and is looking for new flavors. It is very similar to what is eaten in a sunny country, it's done simply, most importantly, to buy the right ingredients.

We will need:

• basil - take the dried product - a table spoon;
• nuts cedar - 50 grams;
• a bunch of parsley - again take 100-120 grams;
• garlic - 4 cloves;
• cheese - Italians cook with Parmesan - 50 grams;
• salt - to taste;
• lemon juice - spoon dining room;
• spices - you can take lemon pepper and ground, you can buy seasoning "Mixture of peppers" - to taste;
• balsamic vinegar - 5 drops;
• vegetable oil - it is best to take olive oil - 50 ml.

Preparing the sauce. Pesto from parsley is very easy to cook. Nuts should be burned for about 5-8 minutes in a pan without adding oil, pour them into the blender bowl. Parsley mine, remove the stems, grind in the bowl, here at the same time we put cloves of garlic, pour lemon juice, salt and spices, ripe salt, parmesan, basil. When the consistency has become homogeneous, in 2-3 stages pour vinegar and oil, continuing to beat until the sauce is obtained.

Recipe 5 "Adjika"

We finish our TOP of the most delicious, fragrant and useful recipes. We prepare the adjika from parsley without cooking and leave no one indifferent to our recipes. This appetizer always differs with cheers.

We will need:

• tomatoes - 400 grams;
• hot pepper - 5 pods;
• sweet pepper - ½ kg;
• apples - 300 grams, we need sweet varieties;
• garlic head;
• parsley - 5 beams of 100 grams;
• carrots - 300 grams;
• vinegar - we need 9% - 10 table spoons;
• tomato paste - 2-3 tablespoons of spoon;
• mustard - 100 grams;
• salt and spices - to taste.

Tip! If you are afraid that the dish will turn out to be very sharp, you can slightly adjust it for yourself, for example, replacing the pepper with garlic heads completely or partially.

Preparing the sauce.

Acute Adjika is a traditional dish of the inhabitants of Abkhazia. My tomatoes, carrots, peppers, parsley and apples, we clean everything from the skin, then the mode is large, and then we scroll through the meat grinder together. Yes, this recipe is recommended to use it. This is where the scraped cloves of garlic will also go. Next, we introduce into the mass of our tomato paste to give a special taste and a more intense scarlet shade, mix. Now it's time for all the other ingredients, salt and spices.

We will not cook a lot, but let her brew for 3-4 hours. During this time you have to prepare the banks - to wash and sterilize them together with the lids. Now we shift our adzhika, we close and store it in a cool and dark place. The taste of snacks will open for about 2-3 days.

These sauces can make every housewife, they are available to all by components, and you do not need to have a culinary education. Pleasure and surprise loved ones, and a pleasant appetite!