Very important for those of us with chronic wilty herb syndrome.
Now it's time to chop the parsley. You can do this simply on a cutting board with a chef's knife if you're freezing a not-too-large amount. You want to get a really fine dice on your herbs, chopping them almost into a paste. If you have a large quantity of parsley, you can throw it in the food processor and pulse to finely chop.
, portion out spoonfuls of your chopped parsley and press them into the trays, topping off each "cube" with a thin layer of oil if you haven't already added oil to your herbs in the food processor. Once the cubes are frozen solid, transfer them to a freezer bag for long-term storage., place your big batch of finely chopped herbs in a freezer bag, adding 2 Tbsp. of oil if you haven't already added them in the food processor.
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