This basil parsley sauce will elevate any salad, grain bowl, pasta dish, or sandwich. Its vibrant flavor and green color delight your senses!

The classic combination of basil, EVOO, garlic, and salt is always a hit, and the parsley, mustard, and sherry vinegar add a touch of complexity to the flavor!’

It’s easy to make and keeps well in your refrigerator for up to a week. (Though it rarely lasts that long! Fortunately, the recipe is easy to double).

A Pesto-Like Dressing

I started making this basil parsley sauce a couple of years ago when one of my kids discovered the Sweetgreens Chicken Pesto Parm Bowl. While he wasn’t a pesto fan, he loved this dish. A Google search led me to this tasty recipe by Emily at Layers of Happiness.

I adapted Emily’s delicious dressing to be lower in salt and tried it with different vinegars. I also found that any ratio of basil and parsley works well. So use what you have! This time of year, I have both growing in my garden.

This sauce is similar to pesto but is lighter and more of a dressing, as it doesn’t have cheese or nuts/seeds. If you want pesto, you can check out the following recipe ideas:

• Carrot and Radish Top Pesto
• Bring on Spring with Parsley Pesto

If you’re lucky enough to have parsley and basil growing in your garden, this delicious sauce is another delightful way to use those herbs.

Nutrition Information

Fun fact: parsley is an excellent source of vitamins A, C, and K. It’s also a good source of iron and folate. In addition, it’s thought to have immune-boosting properties. While basil isn’t as high in nutrients, it does provide vitamin K.

Basil Parsley Sauce and Dressing

This basil parsley sauce is packed with fresh flavor that is sure to elevate any salad, grain bowl, or sandwich. You can make it more of a traditional dressing by increasing the olive oil and vinegar amount. It's also easy to double if you want a larger amount.

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Prep Time 5 minutes mins

Course sauce

Cuisine American

Equipment

• 1 Mini food processor a blender or larger food processor may also work, though you may need to double the recipe or increase the amount of olive oil

Ingredients

  

• 2 cups fresh basil and parsley, packed (I use about a cup of each, but mix it up depending on what I have on hand)
• ½ cup extra virgin olive oil
• 2 cloves garlic
• 1 tablespoon sherry vinegar or white wine vinegar or apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon Kosher salt

Instructions

 

• Combine all the ingredients in a mini food processor or blender.
• Process until desired consistency is achieved. Taste test and add more salt, mustard, or vinegar as desired.
• Enjoy right away or store in a airtight container in the refrigerator for up to a week.

Keyword basil, dressing, parsley, pesto, sauce