Addictive parsley paste with garlic, chives, and salt; this is the most delicious way of preserving parsley.
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.
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 – you might smell of it afterward (not a problem for me most of the time).
Salt – 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.
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
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Parsley Paste (Herb Paste with Garlic)
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).
Louise says
I only grow curly leaves parsley. Is it still OK to use in this recipe?
Thanks
Adina says
Sure.
Stephanie says
100 g of salt is a tremendous amount… Can I cut that in half? Might I lose some of the preservation quality?
Adina says
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.