Summary

Ingredients

• 500 g parsley - stalks and some leaves
• 2 tablespoon salt, (hail salt)
• 1 clove garlic

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Instructions

1. 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.
2. 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.
3. Then fill into glasses and store in the refrigerator.
4. The paste is easy to keep thanks to the salt.
5. I take the paste for stews or as an addition to pasta a`olio in the pan and then stir everything well.