Lemon-And-Parsley Oil

Ingredients

• 2 bunches fresh flat-leaf parsley, stems on, washed
• 2 cups plus 5 tablespoons extra-virgin olive oil
• 2 teaspoons chopped lemon zest

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    371 calories; 41 grams fat; 5 grams saturated fat; 30 grams monounsaturated fat; 4 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 6 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 cups

Preparation

1. Bring a large pot of water to the boil. Add the parsley and blanch for 30 seconds. Drain and rinse under cold running water until cool. Drain and dry the parsley well. Place in a food processor with 5 tablespoons of the olive oil. Process until a thick puree forms, stopping several times to scrape down sides of bowl. Scrape into a clean glass jar and and pour in 2 cups of the olive oil. Add the lemon zest, shake well and store in a cool place for 1 to 2 days.
2. Strain the oil through a fine mesh sieve. Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter. Fit the filter inside the rim of a clean glass jar. Pour some of the oil into the filter and let it drip into the jar. Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours. Stored in the refrigerator, the oil will keep up to a month.