Large bunch parsley
This is a non-recipe that I make in large quantities every summer. It freezes well, and livens up my soups, stews, and casseroles all winter long. It's an excellent way to add freshness, flavor, and "zing" to just about any dish. I use a food processor, but a blender or even a mortar and pestle will work too.
Roughly chop several large handfuls fresh parsley (I prefer flat-leaf parsley). Add the juice and finely shredded zest of several lemons, a generous amount of fresh garlic cloves, and lots of freshly cracked black pepper. Pulse all ingredients together in a food processor or blender, until you have a rough green paste. Spoon into freezer containers (gladware works beautifully), cover with olive oil, and freeze.
Keep beautifully frozen, and after you
unfreeze to use, keeps well for several weeks.