Parsley Yogurt Sauce is a creamy herb sauce that works wonders! Budget friendly and with dollop worthy consistency this sauce works well with fish, chicken and more!
Whether you are looking for a yogurt sauce for baked potatoes, or a yogurt sauce for fruit or chips, the simple combination of ingredients ticks all of your boxes.
This recipe has only 4 ingredients and takes only 5 mins to bring together.
It makes one cup of sauce and lasts in the fridge for 7 -10 days.
You can make it on the weekend and then use it every night for dolloping on a delicious dinner!
What to do with a parsley bunch
Parsley is one of those herbs that grows and grows!
It is perfect to use as a garnish on many recipes, simply chop it up.
If you have a bunch of parsley and don't know what to do with it put it to good use and make this super simple sauce!
Everything you need to make the recipe is shown in the photo below. We use a combination of 4 simple ingredients with our main ingredient being, the parsley of course!
As you can see, the recipe calls for:
- Greek Yogurt (can use low fat)
- parsley (can use curly or flat leaf)
- garlic (peeled and end cut off)
- salt and pepper
We use both the leaves and stems of the parsley and the food processor to chop them up finely.
Combined with the smooth and creamy yogurt, the parsley produces pops of herby freshness!
Here are the step by step instructions to make this sauce.
You will need a food processor with a sharp blade (not the shred but the dice blade).
- Add to parsley, garlic, salt and pepper to food processor (Photo 1)
- Blitz for 2-3 seconds till finely chopped up (Photo 2)
- Dollop in Greek Yogurt (Photo 3)
- Blitz for 3-5 seconds till combined (Photo 4)
These simple steps are all that is needed to bring our sauce together.
I find a spatula handy as some of the herbs and garlic go up the sides of the bowl. You can use the spatula to push them down into the sauce again.
The sauce has a slighter thinner consistency when freshly made, due to the agitation of the blitzing, however, after a minute or so, it regains its thick, dollop worthy consistency!
This Parsley Yogurt Sauce works with SO many flavours and textures! You are limitless in your pairings. Try one of the following for inspiration:
- Dry Rub Air Fryer Chicken Wings
- Air Fryer Salmon with Skin
- Teriyaki Salmon Air Fryer fillets
- Lemon Pepper Chicken
- Air Fryer Roast Chicken
- Easy Air Fryer Chicken Legs
- Air Fryer Frozen Onion Rings
You can dollop the sauce, drizzle it, use it for dipping or eat with a spoon!
In the photo below you can see the pairing of this sauce with the Air Fryer Salmon with skin. It might just be the best sauce for fish EVER!
With an easy combination of flavours and textures, like the plate above, you will delight in the simple but extraordinary partnership of finding the right sauce for the right foods!
Frequently asked questions
- This recipe is quick and easy
- It takes less than 5 mins to bring it together
- I recommend using full fat or light Greek yogurt (the light usually has a thinner (more runny) consistency. The full fat is thicker
- If you grow your own herbs, feel free to use them (this parsley is from my garden)
- You can use curly leaf or flat leaf parsley
- The recipe makes one cup of sauce
- The sauce will last in the fridge for 7-10 days
- This recipe is not suitable to freeze
😍 More Easy Homemade Sauces
If you love making homemade sauces, you might like to try the following flavour combinations:
Or check out all Homemade Sauce recipes on the blog. There ain't nothing too saucy going on here my friends!
Parsley Yogurt Sauce
- Food processor
- 1 cup Greek Yogurt Note 1
- 2 cups parsley Note 2
- 3 cloves garlic skin peeled and end cut off
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- Add parsley, salt and pepper to the bowl of a food processor with the dice blade, blitz for 3-5 seconds till you see that the parsley stems have been finely chopped up
- Remove the lid of the food processor and dollop in Greek yogurt. Blitz for 3-5 seconds to combine
- Recipe makes 1 cup of sauce, is not suitable to freeze and will last 7-10 days in the fridge in an air tight container
- Note 1 You can use full fat or low fat Greek Yogurt for this recipe!
- Note 2 We use the leaves and stems of the parsley, but ensure when blitzing, it is blitzed enough as to not have stems to chew on.