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Home > Restaurants > Recipes > Parsley Water

Parsley Water

Provided by: Chef David Bouley

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6 cups Italian flat-leaf parsley
1 tbs. olive oil (or sunflower or grapeseed oil)
1 tbs. good-quality honey
Salt and freshly ground black pepper
1 cup ice


Remove stems from parsley leaves. Wash, dry, set aside. Heat olive oil on medium heat, add parsley and honey, and season with salt, and pepper. When parsley begins to wilt, add 3 to 4 ice cubes to stop the cooking. Add to a blender with the remaining ice, and blend thoroughly. Strain mixture until you have parsley water. Freeze in an airtight container and add to soups, stocks, and sauces as needed. (Published 2015)