Garlic And Parsley Base Food

EASY GARLIC PARSLEY SAUCE

Easy Garlic Parsley Sauce image

An easy and quick condiment that you can toss through salads, drizzle on veggies and spread over naan bread. The options are endless! Ready in under 10-minutes, this will be your new go-to addition to most meals.

Provided by Maša Ofei

Time 7m

Number Of Ingredients 4

Ingredients

3 cups / 70g / 2.47 ounces tightly packed parsley
12 garlic cloves (around 50g /1.76 ounces)
¾ cup / 130ml olive oil
1 teaspoon salt

Steps:

Add the parsley and garlic to a food processor and pulse a couple of times.
Scrape down the sides and add in the olive oil and salt. Pulse until you reach the desired consistency. I like mine a little finer, but you can certainly have it as a chunkier texture.
Store in the fridge for up to 1 week.

HERB AIOLI

Herb Aioli image

Provided by Geoffrey Zakarian

Categories condiment

Time 5m

Yield 1 1/3 cups

Number Of Ingredients 8

Ingredients

1/2 cup mayonnaise, such as Kewpie
1/4 cup fresh parsley, roughly chopped
1/4 cup fresh tarragon, roughly chopped
1/4 cup fresh dill, roughly chopped
1 teaspoon white wine vinegar
1 teaspoon hot sauce
1 clove garlic, grated
Kosher salt

Steps:

In a small bowl, combine the mayonnaise, parsley, tarragon, dill, vinegar, hot sauce and garlic. Season with salt. Cover and refrigerate until serving.

GARLIC AND PARSLEY BASE

Garlic and Parsley Base image

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

Provided by Geniale Genie

Categories Canadian

Time 20m

Yield 375 ml

Number Of Ingredients 3

Ingredients

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

Steps:

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).
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.
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.

Nutrition Facts : Calories 3, Fat 0.3, SaturatedFat 0.1, Sodium 0.2

GARLIC BUTTER

Garlic butter image

Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like

Provided by Anna Glover

Categories Condiment

Time 5m

Yield Makes 100g

Number Of Ingredients 3

Ingredients

100g butter , softened
1 garlic clove , crushed
2 tsp finely chopped parsley (optional)

Steps:

Stir the butter, garlic and parsley, if using, together in a small bowl. Season with a little salt (only if using unsalted butter) and black pepper. If the butter is too cold to mix, warm the ingredients in a small pan until melted and combined, then leave to cool. Will keep for up to one week in the fridge.

Nutrition Facts : Calories 36 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.1 milligram of sodium

SIMPLE PARSLEY AND GARLIC PASTA SEASONING

Simple Parsley and Garlic Pasta Seasoning image

Make and share this Simple Parsley and Garlic Pasta Seasoning recipe from Food.com.

Provided by Jeaniebeanie

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon green onion, chopped

Steps:

Mix all ingredients.
Saute over high heat only til garlic is lightly brown.
Toss with favorite pasta.
I like to add smoked salmon on the side so that the diner can eat it along side or mix it in or add a light dusting parmasean cheese.

Nutrition Facts : Calories 65.8, Fat 6.8, SaturatedFat 0.9, Sodium 2.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.1, Protein 0.3

PARSLEY, OLIVE OIL, AND GARLIC SAUCE

Parsley, Olive Oil, and Garlic Sauce image

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

Provided by zeldaz51

Categories Vegetable

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup minced fresh flat-leaf parsley
1 teaspoon minced garlic (grate it on a fine microplane grater)
1/2 cup extra virgin olive oil
salt, freshly ground black pepper

Steps:

Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

EPIS (HAITIAN SEASONING BASE)

Epis (Haitian Seasoning Base) image

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

Provided by Nadege Fleurimond

Categories Spice Haiti Onion Bell Pepper Green Onion/Scallion Garlic Parsley Basil

Yield Makes about 2 1/2 cups

Number Of Ingredients 9

Ingredients

1 small onion, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
1/2 yellow bell pepper, coarsely chopped
6 scallions, coarsely chopped
6 garlic cloves, coarsely chopped
1 cup coarsely chopped parsley leaves with tender stems
1/2 cup olive or canola oil
6 basil leaves

Steps:

Purée onion, bell peppers, scallions, garlic, parsley, oil, and basil in a food processor or blender until smooth.
Do Ahead
Epis can be made 5 days ahead; cover and chill, or freeze up to 1 month.

More about "garlic and parsley base food"

EASY HOMEMADE CHIMICHURRI SAUCE - INSPIRED TASTE

Web Jan 19, 2021 Add garlic and shallots to the bowl of a food processor (or blender), and then pulse until minced. Add the parsley, salt and red …
From inspiredtaste.net
5/5 (2)
Total Time 15 mins
Category Condiment, Sauce
Calories 131 per serving

Garlic And Parsley Base Food

EASY GARLIC PARSLEY SAUCE

An easy and quick condiment that you can toss through salads, drizzle on veggies and spread over naan bread. The options are endless! Ready in under 10-minutes, this will be your new go-to addition to most meals.

HERB AIOLI

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

GARLIC BUTTER

Rustle up some garlic butter to make garlic bread, slather on pizza bases or serve with dough balls. You can add parsley, if you like

SIMPLE PARSLEY AND GARLIC PASTA SEASONING

Make and share this Simple Parsley and Garlic Pasta Seasoning recipe from Food.com.

PARSLEY, OLIVE OIL, AND GARLIC SAUCE

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

EPIS (HAITIAN SEASONING BASE)

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