Parsley Persillade--refrigerator safe for 6 months?
A friend sent me this recipe from a permaculture website for making persillade from parsley. It mixes chopped parsley, lemon juice, garlic, and oil and is stored in the refrigerator. Nuts or parmesan cheese can be added, making this sort of a parsley pesto. This is not a canning recipe and I would not be canning it.
According to the recipe, it will keep 6 months in the refrigerator. I've made similar toppings for baked fish, but I've always done this fresh from scratch whenever I needed it. This seems quick and easy to have it on hand in the refrigerator, but I don't have any experience with this. Six months seems like a long time and I don't know how the parsley would hold up--flavor and color.
Any suggestions or input?
Here is a link that might be useful: Parsley persillade recipe