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    Where Is My Spoon > Recipes > Preserves and Canning

    Parsley Paste (Herb Paste with Garlic)

    Published by: Adina May 5, 2020 ยท Last modified: August 1, 2024 27 Comments
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    pinterest image with the title parsley paste.

    Addictive parsley paste with garlic, chives, and salt; this is the most delicious way of preserving parsley.

    Herb Garlic Paste

    How to preserve parsley?

    This parsley paste is so amazing! It is the absolute best way of preserving parsley and chives. You will find it really addictive and end up using it all the time.

    Herbs! What would we do without them? I love them with a passion; I have a pretty big herb patch in the garden.

    herb paste with garlic, parsley and chives in two small jars.

    Recipe ingredients

    Flat-leaf parsley is the best sort. I needed two very large bunches of parsley to obtain 100 g/ 3.5 oz leaves in the end. You should weigh the parsley after you pick the leaves from the stems.

    You can also use the very thin parts of the stem but remove the thicker parts. Don't discard the stems; freeze them and use them for making homemade chicken stock or bone broth.

    Chives: A huge bunch, too.

    Lots of garlic: 1 lb/ 450 g.

    Salt: Don't reduce the amount of salt; it's not just there for the salty taste; it also preserves the paste.

    What to do with the parsley paste?

    What can I tell you about this herb garlic paste? It will knock you out! It is so powerful and so amazingly delicious that you will end up putting it in everything you cook. It is meant to be used as a condiment to jazz up a soup or a stew, but I have used it in so many different ways that I find it difficult to remember them all.

    • Mix a teaspoon or two of it in scrambled eggs, omelets, or any egg dish.
    • Use to marinate these chicken breasts with strawberry sauce or pork chops for grilling or pan-frying.
    • Make herb butter.
    • Stir with some quark or cream cheese-based spread or dip.
    • Stir a small amount of it with yogurt or oil and vinegar to make a salad dressing.
    • Spread a little bit of it on toast bread and grill the toast on the barbecue or in a grill pan.

    Remember!

    Garlic โ€“ you might smell of it afterward (not a problem for me most of the time).

    Salt โ€“ remember the paste is salty, so you have to reduce the amount of salt you would otherwise need for a dish. This paste is meant to be used as a condiment and it usually replaces the salt in the recipes.

    Storage

    The herb paste will keep in the refrigerator for at least 4-5 months.

    I prefer to freeze the jars to make sure that the paste remains fresh and tasty.

    Herb Garlic Paste

    More recipes using fresh herbs

    • Vegetarian Stuffed Mushrooms (with Herb Butter)
    • Herb Garlic Bread Baguette
    • Pork Tenderloin with Pistachio Crust
    • Herb Garlic Butter
    • German Green Sauce (Frankfurter Sauce)
    • Lovage Soup

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    two small jars with preserved parsley paste.

    Parsley Paste (Herb Paste with Garlic)

    This addictive parsley paste with garlic, chives, and salt is the most delicious way to preserve parsley.
    5 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Preserves/Canning Recipes
    Cuisine: German
    Prep Time: 30 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 small jars
    Calories: 202kcal
    Author: Adina
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    Ingredients 

    • 3.5 oz flat-leaf parsley 100 g, weigh only the leaves and the skinny top stems (See note)
    • 3.5 oz chives 100 g
    • 1.1 lb garlic 500 g
    • 3.5 oz fine sea salt 100 g

    Instructions

    Parsley paste:

    • Pick the parsley leaves from the stems and weigh 3.5 oz/ 100 g.
      3.5 oz flat-leaf parsley/ 100 g
    • Chop the parsley and the chives roughly. Peel the garlic cloves.
      3.5 oz chives/ 100 g + 1.1 lb garlic/ 500 g
    • Blend: Place parsley, chives, garlic, and salt, in a good food processor and blend until you obtain a fine paste. Transfer to small jars.
      3.5 oz fine sea salt/ 100 g
    • Store: The jars should keep refrigerated for about 1 year. I prefer to freeze the jars to make sure that the paste remains fresh and tasty.
    • Uses: When stirring the paste into other dishes, remember that it is very salty and garlicky, so you will have to reduce the required salt and garlic quantities.
      1. Stir a few teaspoons of it in soups, stews, or egg dishes, like scrambled eggs, omelets, etc.
      2. Mix 2 teaspoons and olive oil and marinate chicken breasts, steaks, or pork chops.
      3. Mix 2-3 teaspoons with 250 g/ 2 sticks soft butter to make herb butter.
      4. Stir 1 teaspoon in salad dressings, either yogurt dressing or vinaigrette.
      5. Stir a few teaspoons with cream cheese/quark/strained yogurt/feta to make a delicious spread or dip.
      6. Smear a little bit on bread and toast the slices on the barbecue (pretty salty, but I like it).

    Notes

    Parsley: You will need two very large parsley bunches, preferably flat-leaf parsley but curly parsley is ok, too.ย 

    Nutrition

    Serving: 1small jar | Calories: 202kcal | Carbohydrates: 44g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 9650mg | Fiber: 4g | Sugar: 2g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Louise says

      May 11, 2024 at 1:40 pm

      I only grow curly leaves parsley. Is it still OK to use in this recipe?
      Thanks

      Reply
      • Adina says

        May 11, 2024 at 4:29 pm

        Sure.

        Reply
    2. Stephanie says

      November 04, 2023 at 2:00 pm

      100 g of salt is a tremendous amountโ€ฆ Can I cut that in half? Might I lose some of the preservation quality?

      Reply
      • Adina says

        November 04, 2023 at 2:53 pm

        It won't keep without the salt. You will only use small amounts in the recipes, and when you use the paste, you should adjust the amount of salt the recipe needs accordingly.

        Reply
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