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.

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Ingredients

??? Italian parsley, fresh ???
??? olive oil (enough to cover) ???

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. 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.

Observations

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

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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