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Parsley and Garlic Base
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.
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
alex.sarakbi
2020-04-17T01:17:20+00:00 april 17, 2020 | I would make this recipe againIt's a great base, but I made the mistake of not pressing the parsley in the jar resulting in a lot of space that I had to use a lot of oil to fill, making all the recipes I made with the base too oily. Next time I will make sure to remove any air trapped to avoid having the parsley floating over the oil (instead of staying under it) as I pour it in.
Useful
UsernameYvette
2010-08-29T19:39:32+00:00 august 29, 2010 | I would make this recipe againIt tastes great with several recipes.
Useful
biscotti54
2010-08-24T00:34:38+00:00 august 24, 2010 | I would make this recipe againFinally 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
Top Reviews
View All Reviewsbiscotti54
august 24, 2010 | I would make this recipe againFinally 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
alex.sarakbi
april 17, 2020 | I would make this recipe againIt's a great base, but I made the mistake of not pressing the parsley in the jar resulting in a lot of space that I had to use a lot of oil to fill, making all the recipes I made with the base too oily. Next time I will make sure to remove any air trapped to avoid having the parsley floating over the oil (instead of staying under it) as I pour it in.
Useful
UsernameYvette
august 29, 2010 | I would make this recipe againIt tastes great with several recipes.
Useful
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