Salted Herbs

1. 1

   In a food processor, combine the chopped carrot, parsnip, celery and onion.

2. 2

   Pulse the vegetables until finely chopped.

3. 3

   Add the parsley, chives and spinach and pulse until the mixture is very finely minced.

4. 4

   Transfer to a bowl and stir in the salt.

5. 5

   Cover and refrigerate the salted herbs at least overnight and up to 1 month in an airtight jar.

* Per serving · 4 servings · Values may vary.

No additional tips available.