Secret to a Quick Meal: Parsley Puree

Do you ever think “gosh, I wish I could whip up something to eat that tastes fabulous but I don’t have the time”?

Well, guess what?  You do have the time…

Seriously…

Because the secret to a quick, tasty meal is having things on hand to jazz up the ordinary.

I can hear you all now…”but seriously, I don’t have the time”…

Oooohhhhh, but yes you do.

Listen here.  Grab some herbs, throw them in a blender, add some olive oil, freeze and you have a flavour enhancer like no other.

Now, if you remember some of my past posts, there was this fall flavour booster but, I’ll admit, it takes bit more time.

And there is this secret parsley and garlic mix (which isn’t so secret) but it’s a bit different…

So, just grab some parsley (or basil, or a mix of whatever you have that you think you’ll like)…

Give it a wash and blend it up…


freeze it up…

And you have a lovely flavour enhancer you can add to so many things…

To start a dressing with….

To spread on a white pizza…

To drizzle on a sandwich…

To add to some pasta (or risotto)…

And, while you’re at it, why not make a few different kinds with stuff you have in the fridge.

Below are 2 others I made.  One is made with some grilled eggplant I had left over from a bbq and the other is made from sundried tomatoes in oil (I don’t know about you but it’s such a pain to cut up those tomatoes!!)…this way, you can spread it on a sandwich so much easier.  Aaand, you can freeze them in tiny containers and pull out individual portions as you need them.

You want some killer flavour enhanced dinners? Make a batch of any of these and you can thank me later (they even make a great hostess gift!!)

Secret to a Quick Meal: Parsley Puree
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Prep time: 
Total time: 
Serves: 40 cubes
 
Make up a batch of this...you can thank me later!!
Ingredients
  • 2 heads of parsley, leaves only (about 8 cups)
  • ¼ c olive oil
Instructions
  1. Wash the de-stemmed parsley and dry (remember to keep the parsley stalks and freeze them to use in soup stalk later).
  2. Place the leaves in a high power blender (you want to liquefy this mixture so it needs to really break down the leaves).
  3. Add the oil and pulverize (remember to add the oil AND leaves together to make the process easier and ensure you don't get a creamy sauce which will happen if you add the oil as you pulverize the leaves).
  4. Place in a plastic lined mini muffin tin and freeze.
  5. Pop out the cubes and freeze in a large Ziploc bag.
  6. Use as needed.
 

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