Parsley oil
(from Elyce123’s recipe box)
Makes about 100ml
Source: delicious. August 2006
Prep time: 50 minutes
Categories: August
Ingredients
- 90g flatleaf parsley leaves (about 2 x 80g bunches)
- 80ml extra-virgin olive oil
- 80ml vegetable oil
Directions
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Plunge the parsley into a large pan of boiling water for 15 seconds. Drain and plunge immediately into a bowl of cold water filled with ice cubes. Drain, squeeze and dry thoroughly in a salad spinner or patting with paper towels. Roughly chop the parsley.
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Whizz the chopped parsley with the olive oil in a food processor for 10 seconds. Add the vegetable oil and whizz for 1 minute. Pour into a muslin-lined sieve set over a bowl and leave to strain for 30-40 minutes.
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Gather the muslin together and gently squeeze any remaining oil into the bowl. Discard the parsley leaves. Store the oil in an airtight jar in the fridge and use within 5 days, or freeze in ice-cube trays for up to 1 month.