Parsley Paste
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g parsley - stalks and some leaves
- 2 tablespoon salt, (hail salt)
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- I came up with the idea for this paste because it was a shame to throw away the stalks of the parsley when I had frozen the leaves for the winter.
- Puree the parsley stalks with garlic and salt in a blender and repeatedly push the parsley down from the edge of the mixing container with a spoon so that the entire herb mixture is pureed well.
- Then fill into glasses and store in the refrigerator.
- The paste is easy to keep thanks to the salt.
- I take the paste for stews or as an addition to pasta a`olio in the pan and then stir everything well.
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