The sauce of parsley yogurt is a delicious, tangy cream that can accompany dishes based on fish, shellfish, crustaceans, meat, and vegetables. It is vegetarian, gluten-free and lactose-free yogurt can also be used. This is an extremely easy, tasty, aromatic, and versatile recipe. Parsley yogurt sauce can be enjoyed on its own, on pasta, to fill sandwiches, savory cakes, flatbreads, wraps, and whatever your imagination suggests. The presence of yogurt makes this sauce very creamy and lighter than traditional parsley pesto since the amount of oil is minimized. Spices are adjusted to our taste, but you can customize them as you like.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.88 oz fresh parsley
- 5 salted capers
- 2 tsp extra virgin olive oil
- 6.17 oz plain or Greek yogurt
- to taste fine salt
- (optional)
Tools
- 1 Blender / Mixer
Steps
If we want a smooth sauce, we will use plain yogurt; for a thicker, more compact consistency, we will use Greek yogurt.
Wash the parsley, pat it dry with paper towels, and remove the leaves from the stems. Rinse the salt from the capers and dry them with a kitchen paper towel.
In a blender, combine all the ingredients (except the salt) and blend until creamy; taste and adjust salt if necessary. The sauce is ready to use.
As I mentioned, this recipe is based on our tastes; we can decide to add, decrease, or remove some ingredients. We can substitute the capers with pine nuts, unsalted pistachios, walnuts, or almonds if the capers are not liked.
If there are no particular dietary needs, I also recommend adding 2 fillets of anchovies in oil, which, in my opinion, give a boost and help enliven the flavor of the parsley.
The parsley yogurt sauce keeps well closed (we can use the yogurt jar) in the fridge for up to 3-4 days.
