Parsley Oil

For the Parsley Oil

• 200 g parsley
• 300 ml sunflower oil
• pinch

Blanch the parsley in boiling salted water for 1 minute. Shock in iced water. Pat the parsley dry, transfer to a blender, add the oil and blend on full power until smooth. Place in a centrifuge and run on a 20 minute cycle with no heat. Strain off the vibrant, clear oil, leaving the sediment. Discard the solids. Store in an airtight container for up to 7 days. This method can be used for other