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Parsley paste

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Ingredients for 1 servings:

  • 700 g parsley
  • 100 g sea salt or Himalayan salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Fresh parsley preserved all year round

Wash the parsley leaves, dry them, roughly chop them, and puree them with a grinder or hand blender. Add sea or Himalayan salt and mix well until the salt dissolves. Pour into jars, seal, and store in a cool, dark place. The salt will keep for over a year. The ratio should always be 7:1. So, 7 parts leaves to 1 part salt.

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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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