Pickled Parsley and Pickled Parsley Relish

Like a pesto but with more punch, this sweet, sharp relish goes well on a sandwich with ham or sharp cheese. I frequently use it as a condiment for fish or steak.

Pickled Parsley and Pickled Parsley Relish

Pickled Parsley and Pickled Parsley Relish

Recipe by Ronna WelshCourse: Pickles
Servings

.5

cup

Remove the parsley from brine, shaking off excess. Any spices clinging to the leaves are okay. Chop the parsley leaves and stems finely. Stir together with the nuts, garlic, and oil. Serve at room temperature. The relish lasts in a tightly covered container in the refrigerator for up to 2 weeks.

Ingredients

  • Loosely packed ½ cup parsley, leaves and stems

  • 2 tablespoons finely chopped lightly toasted walnuts

  • 1 large garlic clove, finely chopped

  • 2 tablespoons excellent olive oil

Directions

  • Remove the parsley from brine, shaking off excess. Any spices clinging to the leaves are okay. Chop the parsley leaves and stems finely. Stir together with the nuts, garlic, and oil. Serve at room temperature. The relish lasts in a tightly covered container in the refrigerator for up to 2 weeks.