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Arugula & Parsley Jam

Preparations

  1. Step 1

    Separate the leaves from the stalk of the parsley.  We don't want too much parsley stalk in the jam, as it can be a little bitter.

    Separate the leaves from the stalk of the parsley. We don't want too much parsley stalk in the jam, as it can be a little bitter.

  2. Step 2

    Put the parsley, arugula, macadamia nuts, honey and garlic in a blender.  Blitz until roughly blended.

    Put the parsley, arugula, macadamia nuts, honey and garlic in a blender. Blitz until roughly blended.

  3. Step 3

    Add olive oil - you will need to be quite generous, about 1 cup - but you can adjust this to how thick you want the jam (less = thicker).  Blitz.

    Add olive oil - you will need to be quite generous, about 1 cup - but you can adjust this to how thick you want the jam (less = thicker). Blitz.

  4. Step 4

    Grate some parmesan cheese over the top - I don't like to overdo it.  Just enough to give the top a light coating.  Give the jam one more pulse.

    Grate some parmesan cheese over the top - I don't like to overdo it. Just enough to give the top a light coating. Give the jam one more pulse.

  5. Step 5

    Empty into a container for storage and season with salt and pepper to taste.  You can add a little more olive oil at this stage too, to give it more shine.  Stir and then serve on crusty bread!

    Empty into a container for storage and season with salt and pepper to taste. You can add a little more olive oil at this stage too, to give it more shine. Stir and then serve on crusty bread!

  6. Step 6

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • yusuke hamano

    yusuke hamano Looks yummy :)

    about 8 years ago
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