I have soooo much flat leaf parsley in my garden I was thinking maybe I could freeze the following recipe like you would a pesto.
Would this recipe work to freeze? Any other suggestions to use up parsley?
Number Serves: 4
1 bunch Flat leaf parsley, picked and washed
1/8 bunch Mint, picked and washed
4 Salted Anchovy fillets
2 T Baby capers, rinsed if salted
1 T Strong Dijon Mustard
5-6 T Olive Oil
Red wine vinegar to taste
S&P to taste
Chop the garlic with a little pinch of salt until you reach a paste like consistency.
Chop the anchovies very fiely and roughly chop the capers. Put the garlic, capers and anchovies into a mixing bowl.
Roughly chop the parsley and mint and add to the mixing bowl. Add the mustard and mix together.
Slowly add the olive oil and season with the red wine vinegar and s&p to taste.