Parsley and Garlic BaseRather than chop parsley and garlic each time a recipe call for them, you can prepare some in advance and have it ready-to-use in the refrigerator when you need it.
Ingredients
Before you startA small food processor will be very useful to chop the ingredients.MethodOnly the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator. Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning. RemarksCan be stored in the refrigerator up to 1 months; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.This recipe is in the following categories: Halal | Kosher | Vegan | Vegetarian Remove from my Cookbook
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