Parsley Oil

Ingredients

• 3 bunches flat-leaf parsley
• 3 cups extra-virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    241 calories; 27 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Three cups

Preparation

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.
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.