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Parsley Yogurt Sauce in bowl with spoon on white plate
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5 from 1 vote

Parsley Yogurt Sauce

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!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: sauce
Cuisine: Australian
Keyword: parsley yogurt sauce
Servings: 8
Calories: 22kcal
Author: Adrianne


  • Food processor
  • Spatula


  • 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.


Calories: 22kcal | Carbohydrates: 2g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 163mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1265IU | Vitamin C: 20mg | Calcium: 51mg | Iron: 1mg