I used to watch my mother daily chop away at bunches of parsley and garlic to add to her many dinner recipes. It seems she added this mixture to almost all of her elegant dinner dishes. The smell of fresh parsley and garlic is irresistible and often reminds me of my grandmother’s home out in the country where granddad would cut fresh herbs for the table every day. I now use these ingredients in my dishes almost daily as well, but having to chop them up finely every time I want to cook was becoming time consuming. So, I decided to make batches and keep it in the fridge ready made. It lasts up to a couple of weeks and makes cooking a lot easier. You can add to soups, stews, roasted vegetable, salads and even as a rub on your meat and fish. Here is the simple recipe, which can be kept in a plastic or glass container in your fridge.
- 1 large (or 2 small) Parsley bunch – curly leaf or regular is fine
- 8 to 10 garlic cloves – fresh and peeled
- 1/2 cup olive oil
- Rinse parsley and let water drain and dry.
- Process garlic and parsley in food processor with chopping blade (you should end up with approximately 1 cup of mixture).
- Place in container, add olive oil and mix well to coat mixture.
- Refrigerate and keep for a few weeks