Chimichurri sauce for preserving parsley

One of the basics at our green home is preparing chimichurri sauce for preserving parsley when you have a glut in the garden. It makes a wonderful condiment that will complement many dishes.

Do not bother to chop the ingredients; just toss them all into the tall, narrow container that comes with your stick-blender and let it whizz.

Freeze your chimichurri sauce in an ice-tray and when frozen, turn it upside down and pop the blocks into a bag; seal and label including a date. Keep it chilled for future use.

Frozen chimichurrie parsley sauce.
  • 1 handful parsley
  • 1 handful cilantro
  • 1 handful of rocket, bloody sorrel or another favourite herb
  • One spring onion, shallot or handful of chives
  • 1 clove of garlic
  • 1/2 lemon or lime
  • 1 peppadew, deseeded, or other mild chili
  • One-third of a cup of extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 tsp natural honey
Easy frozen parsley sauce.

Parsley

Parsley does not dry well, so rather freeze it when you have plenty; then it is available year-round.

Parsley is one of the herbs that is particularly rich in magnesium, a mineral essential in the body to break down toxic homocysteine formed from protein metabolism.

The herb is one of the best sources of vitamins A and C; pyridoxine and folate too. Your chimichurri sauce for preserving parsley is like taking a powerful supplement, only it also comes with many phytonutrients that preserve us unto everlasting life. Well, it helps keep frailty at bay until your nineties.

What is frailty syndrome and why are your greens so important?

Wash all the greens properly as they are often full of little creatures which understand better than us that this is nature's pantry all in one herb.

You can use the stalks too unless they are woody; those should go to making a vegetable stock.

More parsley benefits on scrambled eggs.

Chimichurri sauce for preserving parsley

Chimichurri sauce is for preserving parsley and other herbs and then freezing them in cubes for easy use.

Lemon or lime

At least half of the nutrients in a lemon or lime are to be found in the pulp. It mystifies me that so many cooks use only the juice. Peel the fruit, keeping a little of the zest, slice and remove the pips and then use the whole fruit.

Limes often have no pips making it a little easier.

Cilantro

Cilantro is a much used herb worldwide but it has a bit of an acquired taste; it is just green coriander and known in the subcontinent as dhania. It is one of those plants that seeds itself and comes up every year in spring and autumn providing flavour to make your salads more interesting.

Growing coriander is a cinch.

If your family turns up its nose then use just half a cup or even less in your chimichurri sauce for preserving parsley at first until they get used to it.

Huge benefits from growing coriander in your garden.

Natural honey

Depending on what foods you are going to use with your chimichurri sauce a teaspoon of natural honey always adds just a little for those with a sweet tooth; but only if you can find some that it completely unprocessed. Otherwise rather just omit it entirely.

Can you believe it that natural honey actually reduces the fasting blood sugar and lipid profile in non-insulin dependent type two diabetics[1]?

A versatile condiment

You can now use your chimichurri sauce fom preserving parsley and other herbs as a marvelous condiment year-round on a host of your favourite dishes; drop it in with eggs Florentine, in soups and fish recipes too.

It is simple condiments like this that not only make our food more interesting whilst at the same time caring for our bodies; old age is not something to be feared but to be eagerly looked forward too.

This longevity diet is the only one that I truly respect; very few actually deliver on their promises, not being sustainable. This is a good way to lose weight, unlike most of the rest. Can you imagine eating only meat products, or giving up whole carbs and legumes to counters those unwanted pounds?

"Let your food be your medicine," said Hippocrates; we neglect this much venerated but totally ignored doctor's wisdom at our peril.

Making vegetable stock from scraps

Parsley stalks stock

There are huge amounts of nutrients in the bits and pieces we often toss into the garbage; that's especially true of these parsley stalks left over after preparing chimichurri sauce. Making vegetable stock from scraps is not only very simple it will also enrich your cooking in every way.

Remember that we have on average less than 50% of the magnesium needed for example in our blood; it's absolutely fundamental to over 300 chemical reactions going on continuously in the body, especially in the heart and brain. Without it we will be sickly; all greens have plenty of it.

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  • Refined maize meal and stunting
  • Should agriculture and industry get priority for water and electricity?
  • Nature is calling
  • Mill your own flour
  • Bake your own sourdough bread
  • Microplastics from our water
  • Alternative types of water storage
  • Wear your clothes out
  • Comfort foods
  • Create a bee-friendly environment
  • Go to bed slightly hungry
  • Keep bees
  • Blue zone folk are religious
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  • What can go in compost?
  • Grow broad beans for longevity
  • Harvest and store sunshine
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