Not sure of the name for these, but I'll call them mini plums.
Jicama, cucumbers, eggplant, bell peppers, shallots, onions, etc.
I had some much Italian parsley that I made a herb paste to put in the freezer.
Here's how I did it.
- I rinsed the parsley really well
- Removed the larger stems
- Then I used the salad spinner to dry the parsley
.- Place the parsley in my food processor and added oil through the chute
I placed the finished product in a sandwich bag and then in a quart size freezer bag.
I used 2.5 cups of parsley (packed cups) and about 1/4 cup of oil.
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