You'll be able to enjoy fresh parsley all year long if you freeze it at its peak.The parsley can be frozen by the bunch in freezer bags, chopped up and made into ice cubes, or processed as pesto before freezing.The method that fits your needs is what you should choose.Learn how to freeze parsley.
Step 1: The parsley needs to be washed.
Leave it to air dry and rinse it in cold water.You can pat it dry with a paper towel.The leaves don't break if you are gentle.
Step 2: The stems need to be removed.
Remove the leaves from the parsley when it is dry.Continue until you have a pile of parsley leaves.If you want to keep the parsley intact, skip this step.
Step 3: The parsley needs to be rolled into a ball.
The key is to pack it nicely and tightly, which will help to preserve it.
Step 4: It should be put inside a freezer bag.
Stuff the bag full.You can fill the bag completely if you use a small bag.Put it in the freezer.
Step 5: The parsley can be used as needed.
If you need parsley for a recipe, you only have to use a knife to remove the side of the ball.You don't have to chop it when it's ready for use.
Step 6: Put the parsley in a container and dry it.
You can use a salad spinner to dry it.
Step 7: The parsley leaves need to be removed.
The parsley will be easier to make into ice cubes if the leaves are separated from the stems.
Step 8: Divide parsley into ice cube containers.
The segments of the ice cube tray should be filled with parsley.
Step 9: Put water on the containers.
To make ice cubes, use just enough water to cover the parsley.If you prefer parsley that has a stronger flavor when frozen, opt for olive oil or another neutral flavor cooking oil.parsley cube will melt into your dish faster when added directly, thereby reducing the risk that some parsley leaves will overcook while others are still frozen, as this means you'll add both oil and parsley to whatever dish you end up using it for.
Step 10: The trays should be placed in the freezer.
Until the cubes are frozen, leave them there.You can either put the cubes in freezer bags or leave them in the trays.You should be able to keep the parsley for 2 weeks without losing its flavor.
Step 11: Whenever you need parsley, thaw a cube.
You can either add the cube to a dish or thaw it in a bowl and drain the water.
Step 12: It's possible to make pesto.
pesto is a blend of herbs, oil and nuts.Making pesto is a great way to preserve the bright flavor of parsley in the form of a convenient sauce that can be used to top pasta, salad, meat, or fish.Chop 2 cups of parsley and wash it.In a food processor, blend 1 cup walnuts or cashews, 1/2 cup parmesan cheese, 3 cloves garlic, and 1/2 ounce of salt.While the processor is running, add 1/2 cup olive oil.Add the parsley and blend.
Step 13: The pesto should be put into individual freezer bags.
If you put the amount you'll use per meal in individual bags, it will be easy to grab one and thaw it out when you need one.
Step 14: The bags should be frozen flat.
When they are frozen solid, stack them flat.You can store them upright to make more room in the freezer.