ricardo

Easy (foolproof really). Tasty. I used this recipe when I found myself with more leaves than I could use in the dish they were intended for, so it was a handy way to utilize 'leftovers'. I didn't use a food processor, but instead chopped them by hand with a cleaver (cut into thin strips & then rock the blade until there's a green paste) -- less cleanup. I used kosher salt because I had it on hand, but any salt would do including (prescribed) sea salt. I only used leaves; not the bulbs so as to let the wild plants live; so I presumed two-three leaves equaled one "bunch" and it seems to be very ... 'rampy?'