Parsley and Garlic Base

99 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.

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

99 Reviews (96 with rating only ) 98% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
alex.sarakbi
april 17, 2020 | I would make this recipe again

It'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 0
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
alex.sarakbi
april 17, 2020 | I would make this recipe again

It'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 0
UsernameYvette
august 29, 2010 | I would make this recipe again

It tastes great with several recipes.

Useful 0

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