|Parsley leaf||125 Milliliter (1/2 Cup, Curly Leaf)|
|Flat leaf parsley||125 Milliliter (1/2 Cup)|
|Fresh chives||125 Milliliter (1/2 Cup)|
|Canola oil||250 Milliliter (1 Cup)|
1.In a medium size saucepan, bring water to boil.
2.Drop all of the herbs into the water and blanch for 15 seconds. Remove from water and plunge into ice water to stop the cooking process.
3.Place the herbs on paper towels and pat dry.
4.Transfer the herbs to a small food processor. Gradually add canola oil. Pulse to combine ingredients.
5.Refrigerate sauce for 3-5 days. Use as a base and can add in other ingredients.
Serving size: Complete recipe
Calories 2338 Calories from Fat 2234
% Daily Value*
Total Fat 253 g389.1%
Saturated Fat 18.9 g94.6%
Trans Fat 1 g
Cholesterol 0 mg
Sodium 143.8 mg6%
Total Carbohydrates 21 g7.1%
Dietary Fiber 11.4 g45.5%
Sugars 4.4 g
Protein 12 g23%
Vitamin A 530% Vitamin C 675.3%
Calcium 46% Iron 97.2%
*Based on a 2000 Calorie diet