3.5ozg/ 3.5 oz flat-leaf parsley100 g, weigh only the leaves and the skinny top stems (See note)
3.5ozg/ 3.5 oz chives100 g
1.1lbg/ 17.6 oz garlic500 g
3.5ozg/ 3.5 oz fine sea salt100 g
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.