Parsley Base

2 Reviews
100% would make this recipe again

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.


1 bunch Italian parsley, fresh 100 g
2/3 cup olive oil (enough to cover) 140 mL

Before you start

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.

Nutrition Facts Table

per 1 serving (60 g)


% Daily Value




37 g

1 %

Saturated 5 g
+ Trans 0 g

0 %


0 mg


20 mg

0 %


2 g

0 %


1 g

0 %


0 g

Net Carbs

1 g


1 g

Vitamin A

0 %

Vitamin C

1 %


0 %


0 %


This recipe is :
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Fats 0

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2 Reviews (2 with rating only) 100% would make this recipe again

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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