Parsley Oil

1. 1

   Blanch the parsley, stems intact, for 10 seconds.

2. 2

   Drain and cool under cold water and dry on paper towels.

3. 3

   Place in a blender along with 1 cup of the olive oil and blend completely.

4. 4

   Pour the paste into a clean glass jar, add the remaining oil, shake well, cover tightly and refrigerate for 1 day.

5. 5

   The herbs will settle to the bottom of the jar.

6. 6

   Arrange a coffee filter over another glass jar and use a ladle to carefully pour the parsley oil into the filter.

7. 7

   The draining will take forever.

8. 8

   The oil can then be used in a vinaigrette, in cold soup or to garnish chicken or fish.

9. 9

   It will keep in the refrigerator for 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.