Recipe from Better Homes and Gardens
There are many versions of this parsley-based sauce, but this recipe uses cooking oil instead of olive oil to give the sauce a milder flavor.
Yield: 1-1/2 cups
Total Time: 25 mins
see savings3 cupssnipped fresh parsley
see savings15 clovesgarlic, minced
see savings3 tablespoonssnipped fresh oregano
see savings3/4 teaspooncrushed red pepper
see savings3/4 teaspoonsalt
see savings3/4 cupcooking oil
see savings1/2 cupwhite vinegar
Serve sauce immediately or cover and chill it for up to 3 days. Makes 1-1/2 cups.
Per Serving: cal. (kcal) 132, Fat, total (g) 14, sat. fat (g) 2, carb. (g) 2, Monosaturated fat (g) 6, Polyunsaturated fat (g) 5, fiber (g) 1, pro. (g) 1, vit. A (IU) 1263, vit. C (mg) 22, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, sodium (mg) 155, Potassium (mg) 104, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet