If I’m feeling a bit fatigued or congested, I grab a piece of bread and reach inside my ‘fridge for a ramekin of parsley spread. I break off a few clumps of a soft baguette, dip and stuff that damn thing in my mouth. The tastes of garlic and parsley fill my congested passages with pure goodness. I love this simple little spread. It makes me feel good, it’s good for me and super easy to make.

Servings: Makes enough to intoxicate four people with pure goodness.

• 10 sprigs of regular bright green parsley (not Italian flat leaf)
• 4 medium size garlic cloves
• Kosher salt
• Lemon
• Extra light olive oil
• A dash of apple cider vinegar or white wine vinegar

First, take the cloves of garlic and hit them once with the blade of your chef knife. This makes them way easier to peel. Wash and dry the sprigs of parsley. Cut of the majority of the stems off and bunch them up tight in a ball. Go ahead and run through the parsley once with with your knife. It will be easier to handle later.

Next, gather your garlic up and smash them even flatter. Run through the garlic once with your knife. This also makes everything faster.

Lastly, place the garlic and parsley close together. Start mincing. Keep mincing and folding the two ingredients together until the colors and texture are even. Throw the mixture in the ramekin. Pour enough olive oil to barely cover the ingredients. I usually add a teaspoon at a time until the mixture has soaked up just enough to be a paste. Throw a dash of vinegar in there, a few drops of lemon and a pinch of Kosher salt. Mix well. Cover the ramekin and let the flavors infuse for an hour. You do not have to refrigerate this paste.

Now you have a delicious, healthy spread that goes great over bread, on crackers, in a salad dressing, on fish, or with pasta.

Note: Do not just use a garlic press for this recipe. It ruins the paste.

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