To strain or not to strain

I'm making a parsley cream sauce (an attempt to recreate a dish I had at a French restaurant ). The recipe is easy enough and I'm planning on blending the whole thing with my immersion blender - but I don't know whether or not to strain the final product.

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Angela @ the well-worn apron

I wouldn't strain. But taste and see. Drain over a clean bowl so you can add back in as much excess liquid as you like.

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