My F&W
quick save (...)

Dill-Parsley Sauce

  • SERVINGS: 1 cup
  • FAST

This vibrant green sauce is inspired by the herb recipes in Icelandic chef Gunnar Karl Gíslason’s book, North. It’s terrifically fresh-tasting and versatile—have it with fish or pasta, or drizzle it over a Caprese salad.

Slideshow: Salad Dressings

  1. 1/2 cup chopped dill
  2. 1/3 cup chopped parsley
  3. 1/4 cup water
  4. 2 tablespoons minced shallot
  5. 2 1/2 teaspoons stone-ground mustard
  6. 2 teaspoons malt vinegar
  7. 1 teaspoon minced garlic
  8. 1/2 cup canola oil
  9. Kosher salt
  1. In a blender, puree the dill, parsley, water, shallot, mustard, vinegar and garlic. With the machine on, gradually add the canola oil and puree until smooth. Season with salt. Drizzle over a mozzarella-tomato salad.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.