Parsley Oil

Name: Parsley Oil
Total time: 30 min
Yield: Three cups
Ingredients: 3 bunches flat-leaf parsley; 3 cups extra-virgin olive oil

By Molly O'Neill

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Yield:Three cups

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Step 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.
Step 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.