Arugula Parsley Puree

Our favorite pairing for this easy arugula parsley sauce is definitely fish, but it is delicious with steak and other proteins as well!

If you decide to serve this bright and herby arugula parsley puree over a grilled steak, Corn Salsa makes a fabulous side.

As with other Connected Chef recipes, let the kitchen and your instincts be your guide as you cook. The ingredient amounts below are just a starting off point – use your senses as you cook!

It’s important to add water and olive oil to this arugula and parsley sauce just a little at a time.

As you do, take note of the sauce as it breaks down and emulsifies in the blender. Blend a little, then taste a little. And don’t be shy with the salt at the end; that’s what will bring out the most flavor!

This bright, herby arugula parsley puree is a simple sauce that can also be used as a marinade. It's excellent with fish, steak, or any protein!
Arugula Parsley Puree
Print Recipe
Our favorite pairing for this arugula and parsley puree sauce is definitely fish, but it is delicious with steak and other proteins as well!
Servings Prep Time
2 cups 5
Cook Time
5
Servings Prep Time
2 cups 5
Cook Time
5
This bright, herby arugula parsley puree is a simple sauce that can also be used as a marinade. It's excellent with fish, steak, or any protein!
Arugula Parsley Puree
Print Recipe
Our favorite pairing for this arugula and parsley puree sauce is definitely fish, but it is delicious with steak and other proteins as well!
Servings Prep Time
2 cups 5
Cook Time
5
Servings Prep Time
2 cups 5
Cook Time
5
Ingredients
Servings:
Instructions
  1. Blanch arugula & parsley in boiling water for 1-2 minutes until bright green and wilted. immediately transfer greens to a bowl of ice water to shock and cool down.
  2. Drain water from greens, reserving 1/2 cup of water.
  3. Combine blanched greens, reserved water & lemon zest in blender and blend until smooth. If the mixture is too thick, slowly add water 1/4 cup at a time, until the sauce is thin enough to easily coat the back of a spoon.
  4. Add the mascarpone or cream cheese to the blender. Turn to low, then slowly add the olive oil in a steady stream, until the sauce is smooth and creamy.
  5. Season with salt to taste.
Recipe Notes

Note: There is a lot of water content in this puree because the herbs are made up of mainly water. That means this recipe will require a decent amount of salt, don’t be shy. ☺

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