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Parsley paste

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Ingredients for 1 servings:

  • 500 g parsley – stems and some leaves
  • 2 tbsp salt (rock salt)
  • 1 clove(s) garlic

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Using leftover stems

I came up with the idea for this paste because I felt it was too much of a waste to throw away the parsley stalks when I froze the leaves for the winter. Purée the parsley stalks with garlic and salt in a blender, scraping the parsley off the edge of the blender with a spoon to ensure the entire herb mixture is thoroughly blended. Then fill jars and store in the refrigerator. The salt helps the paste keep well. I use the paste for stews or sometimes as an addition to pasta a’olio in a pan, then stir everything thoroughly.

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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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