Parsley paste

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

600g parsley
300g sunflower oil

Recipe preparation

(1) Blanch the parsley in boiling water and immediately shock in ice water. Squeeze out, chop coarsely and mix with oil or water. Pour into a Pacotizing® beaker, close the lid and label it.
(2) Freeze at −20 °C for at least 24 h.
(3) Pacotize® twice if needed.

Pacojet settings

Mode: Pacotizing®
Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no