Parsley Oil
Published July 12, 1997
- Total Time
- About 30 minutes, with 1 day's refrigeration
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Ingredients
3 bunches flat-leaf parsley
3 cups extra-virgin olive oil
Nutritional analysis per serving
241 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch the parsley, stems intact, for 10 seconds. Drain and cool under cold water and dry on paper towels. Place in a blender along with 1 cup of the olive oil and blend completely.
- Step 2
Pour the paste into a clean glass jar, add the remaining oil, shake well, cover tightly and refrigerate for 1 day. The herbs will settle to the bottom of the jar. Arrange a coffee filter over another glass jar and use a ladle to carefully pour the parsley oil into the filter. The draining will take forever. The oil can then be used in a vinaigrette, in cold soup or to garnish chicken or fish. It will keep in the refrigerator for 1 week.
Private Notes
Comments
Yields 3 cups that can be kept refrigerated for one week?