Storing Celery or Parsley Leaves

Pushing It Forward into the winter months

1. After washing the leaves, give it a rough chop.
2. Place in your food processor until the texture of chunky pesto.
3. Add ½ cup olive oil and pulse into a green mixture.
4. Don’t over blend or you’ll burn the oil.

Put the green paste into ice cube trays and freeze.

Place in a labeled ziplock bag.  Don't forget the label!

Use in soups, stews, sauces and even dressings in the winter.  The flavor will taste just like fresh.

Back to The Cascading Kitchen