Rather than chop parsley 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.
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|1 bunch||Italian parsley, fresh||100 g|
|2/3 cup||olive oil (enough to cover)||140 mL|
A small food processor will be very useful to chop the ingredients.
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them. Put them 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.
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 mold formation.
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