I went to the farmer's market this past weekend and came across a smoking deal for some parsley. Two bunches for five dollars! So many things were running through my head on what I could do with that parsley. One of them was Persillade.
Persillade is similar to a pesto except instead of basil you use parsley and there are no nuts. Parsley has a peppery and nutty flavor and when captured in this paste it has many wonderful uses. I've made everything from pasta sauce & salad dressing to tossing it with steamed veggies & spreading it on french bread...and it's very easy to make.
This is not a recipe that can be canned and has to be frozen. I divided it up into three quarter pint jars. Two of the jars went into the freezer and one jar went into the fridge. This will last in the fridge for a couple of weeks...if it lasts that long. You may eat it all before the 2 weeks are up!
Since we only used one and a half bunches for this recipe, dry the other half bunch. I have a surprise for the dried parsley from that half bunch!
About 3 quarter pint jars
1 1/2 bunches of parsley, picked
1/4 cup white vinegar
10 cloves garlic
4 slices preserved lemon, rind and pulp
1/2 - 1 cup olive oil
- In food processor, add parsley, garlic, and preserved lemons. Process until well chopped.
- Slowly add white vinegar and process until well mixed.
- While processing, slowly add olive oil until the persillade becomes the consistency that you like.
- Pour into 3 quarter pint jars and cover. Add 2 jars to the freezer and one jar in the fridge. Thawed persillade will last about 2 weeks in the fridge.