Parsley

[achookwoman]

Do you think it would work if I just minced the fresh parsley and added enough olive oil to bind it into a paste?  How long should it keep in the fridge like that, and how much would you use as an alternative to fresh parsley?  i.e. 3 Tsp parsley paste instead of 1 C fresh parsley?  Thanks for any suggestions...

I would freeze it in small containers.   I don't think it would be the same as fresh parsley once it has been processed and kept.

[goldfish]

in reply to Goldfish, i keep it in the fridge, it keeps for simply ages, (weeks & weeks) I think the amount of salt preserves it.  When I first used it with cream cheese, I only added up to half a teaspoon to a half packet of cream cheese to try.  Add as little or as much to suit your taste. It's really moreish!!! Heaped teaspoon to stews etc.  Thanks CC, for adding to Condiments & Sauces section as well.

Thanks, Winn - this is an absolute gem!!