10 min
Additional culinary preparation: Sauces
Type of dish: Vegetables
Allergens
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Parsley 37.5 g
Table salt 0.5 g
Bread 7.5 g
Vinegar 0.001 l
Water 0.05 l
Cured cheese 0.025 kg
Elaboration
  • Put in the glass blender 1/2 handful of parsley (only the leaves and fine stems) with water + salt + vinegar + one slice of garlic + a slice of chilli pepper + toasted bread + shredded cheese and blend it until the parsley releases its juice.
  • Add the oil.
  • Strain through chinois (passing) sieve.
  • Salt to taste.
Nutritional information (1 portion)
Fiber 0.43 g
Saturates 2.2 g
Monounsaturated fatty acids 8.25 g
Polyunsaturated fatty acids 0.86 g
Cholesterol 3.77 mg
Calcium 75.88 mg
Iron 0.63 mg
Zinc 0.33 mg
Vitamin A 35.5 ug
Vitamin C 14.25 g
Folic acid 14.19 ug
Salt (Sodium) 82.65 mg
Sugars 0.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.