Parsley <i>Sauce Vierge</i>
Parsley <i>Sauce Vierge</i>
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Parsley Sauce Vierge

15 MIN
¾ cup (180 ml)
Ricardo's recipe: Parsley Sauce Vierge



  1. In a food processor, finely chop the herbs, green onion and garlic. Add the lemon zest and juice, Tabasco and honey. Process into a thick, coarse purée, scraping the sides several times. Transfer to a bowl. Stir in the oil and capers. Season with salt and pepper.
  2. Serve with Pork Belly Roast or with grilled fish.


The sauce will keep for 1 week in the refrigerator covered with a thin layer of olive oil to prevent oxidation.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.