Content

• To step
• Method 1 of 3: Method 1: Using freezer bags
• Method 2 of 3: Method 2: Make ice cubes from parsley
• Method 3 of 3: Method 3: Freeze parsley pesto
• Tips
• Necessities

If you freeze parsley while it is still fresh, you can be sure that you can enjoy its healthy, green taste all year round. You can freeze bunched parsley in freezer bags, chopped finely in an ice cube tray, or as a pesto. Choose the method that suits your needs and the space in your freezer. Read on to learn more about freezing parsley.

To step

Method 1 of 3: Method 1: Using freezer bags

1. Wash the parsley. Rinse it off with cold water and let it air dry. You can help a little by dabbing it dry with kitchen paper. Be careful, otherwise you will break or bruise the leaves.
2. Remove the stems. Wait until the parsley is completely dry and then remove the leaves from the stems. Continue doing this until you have a large pile of parsley leaves.
   • If you prefer to keep the stems as well, skip this step and keep the parsley whole.
3. Roll the parsley into a ball. The trick is to roll it up tightly, then it will last longer.
4. Put it in a freezer bag. Fill the bag completely. Use a bag large enough to be completely filled with parsley. Put it in the freezer.
5. Use the parsley if you need it. If you need parsley in a recipe, all you have to do is scrape off some of the outside of the ball with a sharp knife. The pieces come off ready to use, you don't even have to chop it fine anymore.

Method 2 of 3: Method 2: Make ice cubes from parsley

1. Wash the parsley and let it air dry. You can also use a salad spinner or pat it dry with a paper towel.
2. Remove the leaves from the stems. Separating the leaves from the stems makes it easier to make ice cubes.
3. Prepare portions of parsley in an ice cube tray. Fill each compartment of an ice cube tray with parsley.
4. Fill the container with water. Use as little water as possible - just enough to cover the parsley to get ice cubes.
5. Place the containers in the freezer. Leave them there until the cubes are frozen. You can leave the cubes in the container until you are ready to use them, or you can press them out and store them in a freezer bag.
6. Always defrost a cube if you need parsley. You can add the whole cube to the dish, or let it thaw first and drain the water.

Method 3 of 3: Method 3: Freeze parsley pesto

1. Make pesto according to your favorite recipe. You can freeze parsley very well if you first make a pesto with oil and nuts. By making pesto, parsley retains its delicious taste, and you can use the sauce with pasta, salads, meat or fish. To make pesto you can follow this recipe:
   • Wash and chop 2 cups of parsley.
   • Grind 1 cup of walnuts or cashews, 1/2 cup of parmesan cheese, 3 cloves of garlic, and 1/2 teaspoon of salt in a food processor.
   • Add 1/2 cup of olive oil while the food processor is running.
   • Add the parsley and grind until smooth.
2. Spoon the pesto into freezer bags. Put the amount you use per meal individually in bags, so that you can easily take one out and thaw it completely.
3. Freeze the bags flat. Place the bags flat in the freezer until completely frozen. Once they are frozen, you can put them upright to create more space in your freezer.
4. Ready!

Tips

• Pesto will keep in the freezer for several months.
• Write on the bags when you have frozen them.

Necessities

• Parsley
• Freezer bags
• Ice cube tray
• Ingredients for the pesto