Freeze the parsley while it is still fresh to make sure it keeps its aroma intact throughout the year. You can freeze it in bunches in a bag, you can chop it and divide it into portions, or you can blend it to make a kind of pesto before storing it in the freezer. Choose the most suitable method based on your cooking habits and the space available. Read on to learn more!
Steps
Method 1 of 3: Using Freezer Bags
Step 1. Wash the parsley
Rinse it with cold water and put it to dry. To speed up the process, dab it with a paper towel. Proceed gently so as not to damage the leaves.
Step 2. Remove the stems
Wait until the parsley is completely dry before removing the stems. Eventually, you'll end up with a nice bunch of parsley leaves.
If you prefer to keep the stems as well, skip this step and leave the parsley intact
Step 3. Make a ball of parsley
The secret is to squeeze it tightly, which helps keep it better.
Step 4. Store it in a freezer bag
Fill it completely. It's a good idea to use a small bag to fill it all up, then place it in the freezer.
Step 5. Use frozen parsley when you need it
If you need it for a recipe, all you have to do is scrape some from the bag with a knife. Ready-to-use parsley bits will come out that you won't even have to chop.
Method 2 of 3: Store the Cubed Parsley
Step 1. Wash the parsley and let it dry
You can use a vegetable juicer or paper towels to speed up this step.
Step 2. Separate the parsley leaves from the stems
This will make it easier to keep the parsley in cubes.
Step 3. Divide the parsley into small portions which you will then need to place in an ice tray
Fill each section of the tub with leaves.
Step 4. Add water to the tub by filling it to the brim
Use as little water as possible - just enough to cover the parsley so you can make ice cubes.
Step 5. Store the tray in the freezer
Frozen parsley cubes will form. You can leave them in the tray until you need them, or empty the tray and place the cubes in a freezer bag.
Step 6. Depending on your needs, you can add a whole frozen cube to your dishes, or you can let it thaw in a bowl and drain the water before using the parsley
Method 3 of 3: Freeze the Parsley Pesto
Step 1. Make parsley pesto
Use your favorite pesto recipe, substituting parsley for basil. You will get a beautiful sauce made from herbs, oil and nuts. This is a great way to preserve all the aroma of parsley in a delicious sauce that you can use to enrich pasta, salads, meat or fish. If you don't already have a recipe, follow these directions:
- Wash 2 cups of parsley, then chop it.
- Blend 1 cup of walnuts or cashews, half a cup of Parmesan cheese, 3 cloves of garlic and half a teaspoon of salt.
- Pour in half a cup of olive oil while you continue to blend.
- At the end, add the parsley and blend again until the mixture is smooth and velvety.
Step 2. Divide the pesto into individual portions
Pour the amount needed for a single serving into a freezer bag, so it will be easier to thaw only the pesto you need.
Step 3. Flatten the bags when placing them in the freezer
As soon as the pesto has frozen, you can stack the bags and save more space in the freezer.
Step 4. Finished
Advice
- You can store the pesto in the freezer for several months.
- Label the bags to mark the date you frozen the pesto.
