Jamaican Green Seasoning

Ingredients

• 1 cup Parsley (stems included, washed and roughly chopped)
• 0.5 stalk Celery (trimmed and finely chopped)
• 6 stalks Green Onions (white and green parts, cleaned and chopped)
• 2 medium Yellow Onion (peeled and roughly chopped)
• 2 heads Garlic (peeled cloves, roughly chopped)
• 1 inch Fresh Ginger (peeled and minced)
• 2 tbsp Dried Pimento (Allspice) (ground or whole)
• 2 tbsp Salt (kosher or sea salt)
• 0.75 cup Olive Oil (extra‑virgin, neutral flavor)
• 0.25 cup Cilantro (optional, chopped)

Instructions

1. Wash and Prepare Fresh Ingredients

   Rinse parsley, celery, green onions, onions, garlic, and ginger under cold water. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Chop All Herbs and Vegetables

   Roughly chop parsley (including stems), half a celery stalk, green onions, onions, garlic cloves, and ginger into bite‑size pieces.

   Time: PT10M

3. Add Ingredients to Blender

   Place all chopped ingredients into the blender. Add dried pimento, salt, and ½ cup olive oil.

   Time: PT2M

4. Blend to Desired Consistency

   Blend on medium‑high for about 30 seconds, then stop and stir. Continue blending until the mixture is roughly combined but still slightly chunky.

   Time: PT3M

5. Adjust Oil for Texture

   If the blend looks too thick, drizzle in the remaining ¼ cup olive oil and pulse a few more times until smooth enough to spoon.

   Time: PT1M

6. Store the Green Seasoning

   Transfer the seasoning to an airtight container. Smooth the top and pour a thin layer of olive oil over the surface to seal. Refrigerate for up to 1 week or freeze in ice‑cube trays for longer storage.

   Time: PT3M

7. Clean Up

   Wash the blender, knife, cutting board, and measuring spoons. Wipe down the countertop.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

0.5 g

Carbohydrates

2 g

Fat

13 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Parsley: Cilantro, Flat‑leaf parsley
• Instead of Celery: Celery leaves, Fennel stalk
• Instead of Green Onions: Chives, Leeks
• Instead of Yellow Onion: White onion, Red onion
• Instead of Garlic: Garlic powder (use less)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Dried Pimento (Allspice): Ground allspice, Nutmeg (smaller amount)
• Instead of Salt: Soy sauce (reduce other salt)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Cilantro: Parsley

Equipment Needed

• Blender
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Airtight Container
• Silicone Ice Tray (optional) (optional)

Critical Steps — Do Not Skip

• Step 1 – Use only fresh herbs and vegetables; stale produce reduces flavor.
• Step 4 – Blend only until roughly combined; over‑blending dilutes the herb punch.
• Step 6 – Store in an airtight container with a protective oil layer to prevent oxidation.

Chef Tips from the Video

• Toast the dried pimento briefly in a dry pan before adding for a deeper, smoky flavor.
• Use extra‑virgin olive oil for the best aromatic base, but you can substitute a neutral oil if you prefer a milder taste.
• For extra heat, add a small chopped Scotch bonnet or habanero pepper (optional).

Troubleshooting

Storage

Refrigerator: Up to 1 week in an airtight container with a thin oil seal.

Freezer: Up to 3 months; freeze in ice‑cube trays or portion into freezer bags.

Room temperature: Not recommended; the seasoning will spoil quickly.

Make-Ahead Tips

• Freeze the seasoning in silicone ice‑cube trays; each cube is a perfect single‑serve portion.
• Top each batch with a thin layer of oil before sealing to extend fridge life.
• Make a larger batch and store in glass jars for easy access during the week.