This parsley sauce is bright, garlicky, and ready in just 10 minutes, making it an easy way to use up leftover parsley. It’s made with simple pantry staples, contains no nuts, and freezes beautifully for a quick flavor boost whenever you need it. Perfect over fish, pasta, sandwiches, roasted vegetables, and more!
Recipe overview
I started making this simple parsley sauce because, well, I’d buy a big bunch of parsley, use a tablespoon or two in a recipe, and then watch the rest slowly wilt in the fridge.
Now, whenever I buy parsley, I blitz the leftovers into this bright, flavorful sauce. It’s garlicky, tangy, and good on just about everything. I personally love it with fish, spooned over these healthy meatballs and roasted vegetables, and—when I’m solo—stirred into a big bowl of pasta topped with plenty of fresh Parmesan.
Why you’ll love this
- Quick and pantry-friendly: Ready in 10 minutes with a handful of ingredients you probably already have, like parsley, garlic, and olive oil.
- Make-ahead & freezer-friendly: Keeps in the fridge for up to 5 days, but freezes beautifully, too. Freeze in an ice cube tray for single-serve portions you can pull out anytime.
Ingredients you’ll need
- Extra-virgin olive oil
- Fresh flat-leaf parsley: Remove large stems before chopping; curly parsley works in a pinch, but flat-leaf has a more tender texture.
- Garlic
- White wine vinegar: See Substitutions if you don’t have any on hand
- Kosher salt
- Red pepper flakes (optional)
Substitutions & modifications
Here’s how to make this recipe work—whether you need to swap ingredients, adjust for dietary needs, or want to boost the nutrition even more.
- Vinegar: Regular white vinegar, rice vinegar, red wine vinegar, or fresh lemon juice will also work.
- Make it smoother: Prefer a pesto-like texture? Pulse everything in a food processor until smooth. It’s especially good tossed with pasta, spread on sandwiches, or used as a marinade for chicken, fish, or tofu.
Step-by-step instructions
The full recipe is below, but here are a few step-by-step photos in case they’re helpful.
Combine parsley, garlic, and seasonings
Stir in olive oil until spoonable
Serving ideas
- Spoon over fish, chicken, or crispy tofu
- Blitz into a quick marinade
- Serve over these healthy meatballs with lentils
- Spread on sandwiches in place of mayo or aioli
- Drizzle over roasted vegetables
- Stir into freshly cooked pasta with fresh Parmesan (my personal favorite)
How to store parsley sauce
Refrigeration
Store in an airtight container or jar in the fridge for up to 5 days.
Freezing
Freeze in a small jar or ice cube tray for single-serve portions. Thaw in the fridge overnight, or let sit at room temperature for about 1 hour before using.
Easy Garlic Parsley Sauce
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Vegan, Vegetarian
Description
This bright, garlicky parsley sauce comes together in 10 minutes and is an easy way to add fresh flavor to fish, meat, pasta, tofu, and roasted vegetables.
Ingredients
- 2 1/2-ounce bunch fresh flat-leaf parsley (about 70g), large stems removed, finely chopped
- 3 cloves garlic, minced or pressed
- 1 1/2 tablespoons white wine vinegar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup extra-virgin olive oil
Instructions
- Combine the parsley, garlic, vinegar, salt, and red pepper flakes. In a small bowl, stir together the 1 bunch parsley, 3 cloves garlic, 1 ½ tablespoons white wine vinegar, ¾ teaspoon kosher salt, and ¼ teaspoon red pepper flakes.
- Stir in the olive oil. Slowly add the ½ cup olive oil, stirring until the sauce is loose and spoonable. Let it sit for 10 to 15 minutes so the flavors meld before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 69
- Sugar: 0 g
- Sodium: 93 mg
- Fat: 7 g
- Saturated Fat: 0 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
