How to make parsley garlic sauce: the best way to preserve it and in which recipes to use it
Relieved as he was alone. Garlic parsley has the ability to enhance the flavor of our dishes in a unique way. Although it is sold dry (you can find it in any supermarket), homemade garlic, made with fresh ingredients , is unparalleled. Doing it is so easy and fast that we do not consider another option.
One of the advantages of preparing garlic parsley at home is that we can choose its ingredients. The ideal is to opt for the freshest garlic we can find and the same with parsley. We can also adjust the proportions of garlic and parsley to taste and have a garlic parsley as we use in future recipes.
Although it does not take more than ten minutes to do it and it can be prepared when needed, it is very convenient for us to make a large quantity and store it in the fridge or freezer to consume it later. It saves us a few minutes of cooking, something we often appreciate.
The first thing to do is, as we have already mentioned, choose good raw material . The fresher the garlic and parsley, the better. The latter can be kept in good condition for three or four days if we put it in a jar with water and cover its leaves with a plastic bag.
For 1 unit
Head of garlic………….2
Whole bunch parsley……….1
Extra virgin olive oil
Total time…….11 m
The amounts of the ingredients are indicative, but we like garlic a lot and we use two whole heads and a bunch of parsley. The heaviest step in the process is peeling the garlic cloves, but if we put them in a glass jar, close and shake like a shaker, the skins will come off on their own.
As for the parsley, we wash and dry it well and we are left with only the leaves and the finest stems. The thick stems are slightly bitter, so we discard them.
Peeled the garlic cloves and clean the parsley, we chop in a mincer (manual or electric) with dry and short strokes , so that a puree does not form, and lowering the remains that stick to the walls. If the glass of the mincer is small, it will be easier to chop the ingredients in two or three times.
Extra virgin olive oil can be added to the ajoperejil , but it can also be left as is. Either of the two formulas is perfectly valid when using it in the kitchen, either immediately or for future recipes.
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How to preserve garlic parsley
The garlic parsley that we do not use requires cold for good conservation. We can keep it in the fridge in a hermetically closed container (preferably glass). It lasts in good condition between three and four days and from eight to ten days if we add extra virgin olive oil.
Another option is to freeze the garlic parsley in ice buckets or zip-lock bags, either with or without oil. The ice buckets are very practical, with them we obtain specific portions of garlic parsley and, depending on the amount we need, we only have to take one cube, two, three, etc.
Bags are another great option. They allow the garlic parsley to spread throughout its interior and obtain thin slices that can be stored neatly in the freezer. When the time comes, you just have to open the zipper of the bag, click the foil with the required amount and close the bag again to save the rest.
In what recipes and what uses to give garlic parsley
Stir fries, vegetables, legumes, eggs, rice, fish and seafood, meats, salads, sauces, breads, breaded, marinated, marinated and much more. Garlic parsley has as many uses and applications in the kitchen as the imagination has whoever is in front of the stove. Added to any of these recipes the triumph is assured.
- Hake in green sauce
- Grilled swordfish
- Garlic bread
- Homemade Mayonnaise
- Stuffed mushrooms
- Meatballs In Tomato SauceGarlic chicken
- Shrimp Scampi
- Gambas Al Cava
- Grilled vegetables
- Vegetable Tian
- Entrecote with herb gratin
- Black rice with cuttlefish and prawns
- Baked rice
- Breaded fillet
- Anchovies in vinegar