If you’d rather keep the stems, skip this step and keep the parsley intact.
If you would prefer frozen parsley that has a stronger flavor when thawed, opt for olive oil (or another neutral flavor cooking oil) instead of water. While this means you’ll add both oil and parsley to whatever dish you end up using it for, the 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. [5] X Research source
Stored in this way, you should be able to keep the parsley for around 2 weeks without significant flavor loss. [7] X Research source
Wash and chop 2 cups of parsley. Blend 1 cup walnuts or cashews, 1/2 cup parmesan cheese, 3 cloves garlic, and 1/2 teaspoon salt in a food processor. Add 1/2 cup olive oil while the processor is running. Add the parsley and blend until smooth.
Wash and chop 2 cups of parsley. Blend 1 cup walnuts or cashews, 1/2 cup parmesan cheese, 3 cloves garlic, and 1/2 teaspoon salt in a food processor. Add 1/2 cup olive oil while the processor is running. Add the parsley and blend until smooth.
Alternatively, you can freeze pesto in an ice cube tray. Once pesto cubes are frozen, remove them from the tray and store them in the freezer in an airtight container.
