Quantity : 375 ml
Preparation : 30 min
Ingredients
1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Preparation : 30 min
Ingredients
1 bunch Italian parsley, fresh 100 g
3 cloves garlic
9 tbsp olive oil (enough to cover) 140 mL
Before you start
A small food processor will be very useful to chop the ingredients.
Method
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.
Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.
Observations
Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.
A small food processor will be very useful to chop the ingredients.
Method
Only the parsley leaves are used, since the stems are too hard. Wash and spin-dry the leaves. Finely chop them together with the garlic cloves. Put this mixture into a glass jar, cover with a layer of oil to prevent air oxidation, then put the lid on. (The oil quantity indicated below is for reference only). Put the jar in the refrigerator.
Important: Never let the jar stand at room temperature, to prevent any risk of food poisoning.
Observations
Can be stored in the refrigerator up to 1 month; 3 months in the freezer. Remember to top up with oil every time you use it, to prevent oxidation and mould formation.
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