Story:
I was making "swamp soup" from a friend's recipe (split pea soup) and put a whole bunch (literally) of parsley in the food processor with 2 garlic cloves. After I whirred it I thought it was too much so I held back 1/4 of the chopped bunch. I put it in a little mason jar and added olive oil; mixing it thouroughly. Then I smooshed it down and poured a little more oil in it to cover it all. This has been keeping in the refrigerator for a week now and it is as fresh as day 1.
Recipe:
Put your dip base in a bowl and mix the above parsley-garlic mix to taste. It's that easy! I like to use sour cream these days but I also use plain yogurt as a base for dips or salad dressings. For me it's about 2 tablespoons of base to about 1/4-1/2 teaspoon mixture. It has a little kick because of the garlic and the parsley is very refreshing. I don't even use salt if I'm eating it with something salty. Otherwise, for a veggie dip, you could add some Real Salt
I even used this mixture to season some chicken I was baking and it gave it a good flavor.
I used fresh parsley, but you could use dried parsley as well. Parsley is one of those plants that I can actually grow! I planted mine outside at the wrong time of year and it overwintered fine. Now it's growing and thriving. Here
This recipe is part of Kelly's Real Food Wednesday.
http://kellythekitchenkop.com/2011/03/real-food-wednesday-3911.html
http://kellythekitchenkop.com/2011/03/real-food-wednesday-3911.html
hopping over from RFW. I preserve fresh herbs in oil all the time. perfect for salad dressings, flavored croutons, garlic toast, toss hot steamed/roasted veggies in, as a dip. so versatile. one of my favorites is "oregano pesto" http://foodwithkidappeal.blogspot.com/2010/04/oregano-pesto.html
ReplyDelete