Publisher Photo
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 2 cups tightly packed fresh parsley leaves
  • 1/2 cup vegetable oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta or hot spaghetti squash
  • 1/2 cup sunflower kernels, optional

Directions

In a blender, combine the first eight ingredients in order give; blend on high until smooth. Add sour cream and Parmesan cheese; blend on low just until mixed. Serve over pasta or spaghetti squash. Sprinkle with sunflower seeds if desired. Yield: 1-2/3 cups.
Originally published as Parsley Pasta Sauce in Taste of Home October/November 1994, p41

Nutritional Facts

1/3 cup: 337 calories, 32g fat (10g saturated fat), 38mg cholesterol, 423mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 2 cups tightly packed fresh parsley leaves
  • 1/2 cup vegetable oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup (8 ounces) sour cream
  • 1/2 cup grated Parmesan cheese
  • Hot cooked pasta or hot spaghetti squash
  • 1/2 cup sunflower kernels, optional
  1. In a blender, combine the first eight ingredients in order give; blend on high until smooth. Add sour cream and Parmesan cheese; blend on low just until mixed. Serve over pasta or spaghetti squash. Sprinkle with sunflower seeds if desired. Yield: 1-2/3 cups.
Originally published as Parsley Pasta Sauce in Taste of Home October/November 1994, p41

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