Arugula & Parsley Jam
This is so amazingly good. It's got a great balance between salty, sweet, herbal and umami flavours. A perfect companion to a crusty french loaf and best eaten outdoors on a summer day.
Recipe Stats
- 1 Person Cooked This
- 1 Comment
- 4 Cookmarks
- 2 Prints
- Serves 4
- Arugula (a packed handful, about 50g)
- Flat Leaf Parsley (Leaves only, around 1 cup)
- Garlic (1 clove)
- Macadamia Nuts (plain) (1 cup)
- Honey (2 tsp)
- Parmesan
- Olive Oil
- Salt & Pepper
How to Cook
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.
Step 2
Put the parsley, arugula, macadamia nuts, honey and garlic in a blender. Blitz until roughly blended.
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.
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.
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!
1 Comment
Looks yummy :)
11 months ago