Anya von Bremzen

Parsley Oil

Aceite de Perejil

Preparation info
  • Makes about

    ¼ cup

    • Difficulty

      Easy

Appears in
top 1000The New Spanish Table
The New Spanish Table

By Anya von Bremzen

Published 2005

  • About

Parsley oil brightens the appearance and flavor of many dishes—gazpachos, risottos, grilled fish, or cream soups, such as Garbanzo Cream with Ham Cracklings.

Ingredients

  • ⅓ cup extra-virgin olive oil
  • ½ cup chopped fresh flat-leaf parsley

Method

Place the olive oil and the parsley in a blender and puree until bright green and completely smooth. Let the oil stand at room temperature for at least 15 minutes or up to 2 hours, then strain it through a fine-mesh sieve into a bowl. The oil can be prepared up to several hours ahead.