In a food processor, add one and a half bunches of parsley, 10 cloves of garlic, 1/4 cup white vinegar, and 4 slices of preserved lemon (rind and pulp). Blend this up until it is well mixed. Then you will slowly add half cup to 1 cup of olive oil until you get the consistency you want. I only added half a cup of oil because I like this paste to be thick (easier to scoop and spread on a piece of bread…or cheese). You can always thin it out for a recipe later.
This is not a recipe that can be canned and has to be frozen. I divided it up into three quarter pint jars. Two of the jars went into the freezer and one jar went into the fridge. This will last in the fridge for a couple of weeks…if it lasts that long. You may eat it all before the 2 weeks are up!
In food processor, add parsley, garlic, and preserved lemons. Process until well chopped.
Slowly add white vinegar and process until well mixed.
While processing, slowly add olive oil until the persillade becomes the consistency that you like.
Pour into 3 quarter pint jars and cover. Add 2 jars to the freezer and one jar in the fridge. Thawed persillade will last about 2 weeks in the fridge.