Parsley Oil
A great way to use up any fresh parsley (or other fresh herbs) sitting in the refrigerator is to make an herb-infused oil that can be drizzled over soup, fish, chicken, steak, or mixed with mayonnaise to make a delicious spread for sandwiches.
Ingredients
- 1 bunches fresh parsley about 5 cups
- ¾ cup extra virgin olive oil
Instructions
- Wash parsley. In a bowl, prepare a water bath with ice and cold water.
- In a pot bring water to a boil. Drop parsley in the hot water and blanch for 10 seconds, or until leaves and stems turn bright green. Immediately transfer parsley to ice water to stop cooking. Drain and pat dry with a kitchen towel or paper towel.
- Place parsley and olive olive oil in a blender. Puree until smooth.
- Pass oil through a strainer to quickly remove parsley pieces or let it strain overnight through a coffee filter in the refrigerator.
Notes
- Keep stored in the refrigerator for up to 1 week.
- Other herbs that would work well are fresh basil, mint, tarragon, cilantro, dill, or a combination of any of these herbs.
- I like the flavor of extra virgin olive oil, but you can use a neutral oil like avocado oil or sunflower oil if you prefer.