Garlic and Parsley paste
Garlic and Parsley paste, a melange of fresh aromatic herbs and spices, adds more abundant flavor to your favorite dishes—the perfect starter condiment for those delicious grilled and roasted meats and vegetables we all love so much.
Here’s another excellent condiment for you to try. The recipe for this garlic and parsley paste is so basic that you can re-create your version and add other ingredients to it. The other ingredients might be salt, pepper, lemon juice, and even grated parmesan cheese. This paste is so versatile that you can even use it on grilled steaks.
Why do we always need condiments for our recipes?
If we want to become professional home cooks, there is no way for us not to use condiments. Condiments help us create delicious meals that will always help us create beautiful memories with our family and friends. The best condiments are always homemade ones.
Condiments such as blends or spices to spice up meat, salted seasoned pork such as enduie to season our rice dishes and soups, and even flavorful and infused oils are helpers in the kitchen. These are just a few that we frequently use in our kitchen.
This recipe is perfect for people with health issues affecting their salt intake. If you cannot have a lot of salt, make this recipe without salt, the same way we do it.
The ingredients you need to make Garlic and Parsley Paste Recipe
- Parsley: fresh parsley are very aromatic and flavorful. When blended with black pepper and salt, the flavor is more intense, a wonderful mixture for meat, fish and poultry.
- Garlic Cloves: fresh garlic cloves are more flavorful. I would not recommend using garlic that has been chopped and sold in a water-based solution. The flavor is not the same. Always use fresh garlic cloves.
- Olive Oil: always the best oil to make your condiments and to cook with. And pure olive oil is better for your health than the blended oils.
How to make the easiest Garlic and Parsley Paste condiment
- Wash and sanitize your glass mason jar. (I usually use a 5-ounce mason jar)
- We will be using the leaves and the thin branches of the parsley.
- To prepare the parsley, remove the thick branches and reserve for stocks.
- Rinse the leaves and the thin branches very well and give a good shake to remove excess water. On a baking sheet lined with a paper towel, spread the parsley leaves and stems to dry. (you may have to change the paper towel a couple of times to make sure that the leaves and branches are dried).
- Prepare the garlic cloves. Remove the skin and set it aside.
- In a blender or food processor, blend parsley and garlic with Oil. Blend until the mixture turns into a paste. Pour into the jar and close tightly. Store in the refrigerator for later use.
- Alternatively, chop garlic and parsley finely, place in the jar and pour and cover olive Oil. Store in the refrigerator for later use.
Tips and Notes to make the recipe
- This is a simple and easy recipe to make and store in the refrigerator to season your dishes and use as a spread.
- Always use fresh parsley and fresh garlic cloves for more flavor. Dried parsley and garlic powder will not give you the same delicious result.
- You can use both flat-leaf parsley and curly parsley. If you use cilantro, the taste will not be the same as both parsley and cilantro have a unique taste and flavor.
- Do not leave the jar at room temperature. You risk developing bacteria associated with food poisoning.
- It is best to make a small amount at a time. Usually, a bunch of parsley is sufficient.
- If you like garlic, feel free to use it more.
- By the way, garlic with purple skin is more flavorful.
- Add chopped shallots, salt, pepper, pepper flakes, lemon juice, and parmesan cheese for more flavor.
Here’s the recipe
Garlic and Parsley Paste
Equipment
- Paper towel
Ingredients
- 1 bunch of fresh Parsley chopped, thick branches removed.
- 3 – 4 Garlic Cloves chopped
- Olive Oil
Instructions
- Wash and sanitize your glass mason jar. (I usually use a 5-ounce mason jar)
- We will be using the leaves and the thin branches of the parsley.
- To prepare the parsley, remove the thick branches and reserve for stocks.
- Rinse the leaves and the thin branches very well and give a good shake to remove excess water. On a baking sheet lined with a paper towel, spread the parsley leaves and stems to dry. (you may have to change the paper towel a couple of times to make sure that the leaves and branches are dried).
- Prepare the garlic cloves. Remove the skin and set it aside.
- In a blender or food processor, blend parsley and garlic with Oil. Blend until the mixture turns into a paste. Pour into the jar and close tightly. Store in the refrigerator for later use.
- Alternatively, chop garlic and parsley finely, place in the jar and pour and cover olive Oil. Store in the refrigerator for later use.
Notes
- This is a simple and easy recipe to make and store in the refrigerator to season your dishes and use as a spread.
- Always use fresh parsley and fresh garlic cloves for more flavor.
- Dried parsley and garlic powder will not give you the same delicious result.
- You can use both flat-leaf parsley and curly parsley. If you use cilantro, the taste will not be the same as both parsley and cilantro have a unique taste and flavor.
- Do not leave the jar at room temperature. You risk developing bacteria associated with food poisoning.
- It is best to make a small amount at a time.
- Usually, a bunch of parsley is sufficient. If you like garlic, feel free to use it more.
- By the way, garlic with purple skin is more flavorful.
- Add chopped shallots, salt, pepper, pepper flakes, lemon juice, and parmesan cheese for more flavor.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
