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Angy's parsley – leek paste with garlic

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Ingredients for 4 servings:

  • 2 bunches of flat, fresh parsley (approx. 250 g)
  • 5 cloves garlic
  • 2 stalk(s) leeks
  • 40 g sea salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

for dips, sauces and for refining

Wash and dry the parsley, spin it in a salad spinner, and roughly chop it. Peel the garlic and clean the leek, then cut it into large rings. The combined weight should be about 400g (without salt). If it’s too little, add more leek or parsley to make up to 400g. Combine everything with the salt in a bowl and blend into a paste using a hand blender or mixer. Blend thoroughly. Pour into jars and store in a cool, dark place. The paste is perfect for making dips and sauces, as well as for refining dishes! Caution! The sea salt makes it very salty, so please use sparingly!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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