Chlorophyll

Chlorophyll

By
From
Becasse
Makes
2 tablespoons
Photographer
Steve Brown

A vibrant green paste that has myriad uses. Try it in sauces, soups, pasta or potato purée.

Ingredients

Quantity Ingredient
4 cups curly parsley leaves
1.5 litres water

Method

  1. Pick the parsley leaves and wash and drain them well. Put in a blender with the water and blitz on high for a few minutes until you have a bright green water. Strain through a chinois or fine sieve into a heavy-based saucepan and heat gently. Stir continuously until the green particles of chlorophyll separate out from the water.
  2. Remove the pan from the heat and tip into a plastic container. Add a large handful of ice and refrigerate.
  3. When cold, pour the mixture through a thick tea towel. Discard the water. Scrape as much of the green paste as you can off the tea towel and store in an airtight container in the refrigerator for up to 1 week.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again