Parsley Oil

Parsley Infused Oil, perfect for adding that 5 star finishing touch to your dish

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:00:15
Total Time: 0:10:15
Serving Size: Yields 1 cup of Parsley Oil Ingredients
  • 2 Cups Parsley (mostly leaves but some stems are ok)
  • 1/4 Cup Salt
  • 2 qt Water
  • 1 1/2 Cups Canola Oil
  • Bring water and salt to a boil. Place your Parsley Leaves (with some stems) into a small sieve. Once your water comes to a boil, immerse your parsley into it for 15 seconds. Remove and place directly in an ice bath.
  • Remove parsley from ice bath and squeeze out all water. Place half the parsley into the blender and cover with about 1 cup of Canola Oil. Blend for 30 seconds. Add in the rest of your parsley and another 12/ cup Canola blend for 1.5 minutes.
  • Strain through a fine mesh sieve into a container, and let slowly drip. Do not stir the herb, they will cause the oil to be cloudy. Place the strainer and container in the fridge and let drip a few hours.
  • Discard of solid in strainer and only use the oil that dripped into your container. Place in a squirt bottle for easy and decorative usage.