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Parsley Oil

3 bunches flat-leaf parsley
3 cups olive oil

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.

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.

Yield: Three cups.

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