Cascading Kitchen Notes
Storing Celery or Parsley Leaves
Pushing It Forward into the winter months
- After washing the leaves, give it a rough chop.
- Place in your food processor until the texture of chunky pesto.
- Add ½ cup olive oil and pulse into a green mixture.
- 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.
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