Parsley Oil

Preparation info
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By Sat Bains

Published 2012

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  • 200 g parsley
  • 300 ml sunflower oil
  • pinch of sa


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