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Parsley and Garlic Base

93 Reviews
98% would make this recipe again

Rather 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.

Preparation : 30 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian

Ingredients

1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL

Before you start

A small food processor will be very useful to chop the ingredients.

Method

Only 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.

Remarks

Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.

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Members' Reviews

93 Reviews (91 with rating only ) 98% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
UsernameYvette
august 29, 2010 | I would make this recipe again

It tastes great with several recipes.

Useful 0
biscotti54
august 24, 2010 | I would make this recipe again

Finally a use for the big lot of parsley growing in my garden. This made a great addition to my chicken marinade. easy to prepare in a mini food processor.

Useful 4

This recipe is in the following categories

Vegetarian | Vegan | Kosher | Halal

Top Reviews

View All Reviews
biscotti54
august 24, 2010 | I would make this recipe again

Finally a use for the big lot of parsley growing in my garden. This made a great addition to my chicken marinade. easy to prepare in a mini food processor.

Useful 4
UsernameYvette
august 29, 2010 | I would make this recipe again

It tastes great with several recipes.

Useful 0
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