This is great drizzled on mashed potatoes or rice. Add it to salad dressings, cooked beans or soups. If you decide not to strain through a sieve, this will be more of a sauce. Try this with other herbs, too.

1 bunch parsley
2 T olive oil
1/4 c water
salt and pepper, to taste

1. Remove the leaves from the parsley. Blanch in boiling water for one minute (if you have a colander that fits into the pot, put the leaves in that, then you can just lift it out). Plunge in cold water and drain. Transfer to a kitchen towel to dry some.

2. Puree in a blender with olive oil and 1/4 cup water. Process until smooth. Strain through a sieve, or not. Season to taste with salt and pepper.