Remove all the large stems from the fresh parsley. I do not take all the leaves off the stems, I just remove the large bottom stems and then anything else that seems particularly large or thick that wouldn't be appealing to chop and preserve).
Wash well in a colander and dry. I prefer to dry mine in a salad spinner because I think it's the best way to remove as much excess water as possible. I'm sure you could dry with a towel and/or let sit out to dry more thoroughly.
Place in a food processor in batches and pulse until finely chopped.
Transfer to a container for storing in the freezer.
When any recipe calls for fresh or dried parsley, just break off however much you want to use and toss in in the dish from frozen. It defrosts almost immediately in any hot dish. (If using for a recipe that calls for dried parsley I usually double the quantity when using fresh). I also wouldn't recommend using this for a cold dish (like a salad) that isn't being cooked or made into sauce. I don't think the texture would be right when it defrosts.
