LOCATION: Recipes >> Sauces >> Parsley Oil
|
 |
|
Parsley Oil
|
|
|
|
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
