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Wednesday, 15 October 2014

Ajo Perejil / Garlic and Parsley

Ajo Perejil is one of the most versatile seasonings in a Spanish kitchen.  The combination of chopped garlic and chopped parsley is used in so many dishes.  For any dish that requires garlic this is ideal - home made alioli, prawns in garlic, mussels, pasta sauces, chicken in garlic and a whole variety of other tapas dishes.
I use a whole bulb of garlic and a good handful of parsley leaves.  Put the whole lot in a food processor with a splash of olive oil and blend using the pulse function on your blender.  The idea is to chop rather than process to a smooth paste.