Garlic and Parsley Base

Have this prepared in advance for a quick way to add parsley and garlic to meals. Keeps refrigerated for 1 month or 3 months in the freezer. From: http://www.soscuisine.com

• Ready In: 20 mins
• Yields: 375 ml

Ingredients

• 100  g fresh parsley (1 bunch)
• 3  garlic cloves (I use 6)
• 9  tablespoons olive oil, to cover

Directions

1. Wash the parsley thoroughly and dry. Remove stems (use only parsley leaves as the stems are too tough). Chop finely along with garlic cloves (a small food processor comes in very handy for this step).
2. Place in a jar. Cover with the oil (amount is given as a reference, adjust quantity as needed), to prevent contact with air. Close tightly and refrigerate immediately.
3. NOTE: After each use, make sure the mixture is covered by oil before closing the jar in order to prevent any mould. KEEP REFRIGERATED AT ALL TIMES.