HOW TO PRESERVE PARSLEY
Bumper crop of parsley? Put away the pesto! Here's an easy way to preserve your bounty to use all year.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 1
Steps:
- Wash, drain, and throw the parsley on some paper towels. Pat dry.
- Throw it in your food processer, handy chopper, or, if you're me, your blender because you still don't have that Cuisinart food processer you've been coveting
- Use your machine of choice to chop up your parsley (or chop the old fashioned way with a knife - it takes more time, but you'll end up with a slightly nicer, more consistent end product), drizzling about 2 tablespoons of olive oil in as you go (this helps bind the parsley together for pressing into the ice cube tray).
- Measure a tablespoon (or preferred measurement) of the chopped parsley and place it into one of the ice cube tray compartments to use as a guide for filling the rest of them with approximately the same amount (I used the pink flower-shaped ice cube tray from Ikea - only $1.99 and cute as heck!)
- Press the remaining parsley into the remaining ice cube tray compartments.
- Freeze overnight.
- Pull out the tray and pop your little parsley shapes out! Aren't they cute? Now just put 'em in a Ziploc bag and store them in the freezer until you need them.
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