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parsley paste with garlic and chives in small jars

Parsley Paste (Herb Paste with Garlic)

This addictive parsley paste with garlic, chives, and salt is the most delicious way to preserve parsley.
Course Preserves/Canning Recipes
Cuisine German
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 small jars
Calories 202kcal
Author Adina


  • 3.5 oz g/ 3.5 oz flat-leaf parsley 100 g, weigh only the leaves and the skinny top stems (See note)
  • 3.5 oz g/ 3.5 oz chives 100 g
  • 1.1 lb g/ 17.6 oz garlic 500 g
  • 3.5 oz g/ 3.5 oz fine sea salt 100 g


Parsley paste:

  • Pick the parsley leaves from the stems and weigh 3.5 oz/ 100 g.
  • Chop the parsley and the chives roughly. Peel the garlic cloves.
  • Blend: Place all the ingredients in a good food processor and blend until you obtain a fine paste. Transfer to small jars.
  • 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).


About two very large parsley bunches, preferably flat-leaf parsley.


Serving: 1small jar | Calories: 202kcal | Carbohydrates: 44g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 9650mg | Fiber: 4g | Sugar: 2g