While making Parsley Pesto for Linda’s pesto challenge last month at The Gluten-Free Homemaker, I also made a parsley recipe of a different type. It’s a favorite of ours for all sorts of uses from spreading on gluten-free crackers or crispbread, to melting over broiled fish or steaks, to tossing with hot cooked green beans or noodles, and many more. What can you think of to put parsley, butter and garlic on? You might like to have a jar of this handy to do that quickly.
I found this “Salsa di Prezzemolo,” as she also calls it, in Mary Ann Esposito’s cookbook, Celebrations, Italian Style: Recipes and Menus for Special Occasions and Seasons of the Year, William Morrow & Co., 1995, p. 315. The book is out of print now, but you might find it, like I did, at the local library. You might also find a used copy online. The recipe is simple, it takes only a few minutes to put together, and it’s so appealing when you have it in jelly jars in the refrigerator, ready to use. It will keep for several weeks there. My changes and comments are in italics.
Gluten-Free Parsley Sauce (Salsa di Prezzemolo)
1/2 Pound Unsalted Butter, at room temperature (I used Salted Butter) (for lactose-free diets, use lactose-free margarine)
3 Large Garlic Cloves, peeled
1 1/2 Cups Flat-leaf Parsley, packed
Dash Sea Salt, fine, to taste
Dash Black Pepper, coarsely ground
1 – 2 Tablespoons Extra-virgin Olive Oil
1. Place all the ingredients except the olive
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