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Parsley is one of my favorite herbs to have on hand! It’s easy to grow. Keeps well in the fridge. And always adds nice flavor and color to recipes. To mix it up a little you can make it into a parsley infused olive oil, which is wonderful in soups, on bruschetta, or drizzled roasted or grilled foods! And it freezes well. Bonus!

Like my Paprika Infused Olive Oil, this parsley oil is fast to make while adding so much flavor to foods.

In fact, this oil is even faster to make! All you need is oil and parsley (and a little salt if you want), a blender, and a container to keep it in. You’ll be done in the time it takes to press the button on your blender. Is that fast enough for you? 🙂

Once it’s made, you can use the oil as is, with all the green flecks, or strain it so that you have a clear, green oil to enjoy. Basically, if I’m going to use it that evening or the next day, I don’t bother straining since I like the rather rustic look of it. However, to keep it longer, give it a strain and then you can use it for the week without worrying about the parsley going off.

And, best of all? You can easily freeze this parsley infused olive oil in ice cube trays to add a blast of summer flavor to your recipes all winter long! This is definitely my favorite way to store my parsley harvest when the weather is getting cold and I know I’m not going to be able to use it all before a hard frost comes along.

– Happy Infusing, Annemarie

Print Recipe

Parsley Infused Olive Oil

This parsley infused olive oil is a quick condiment which is wonderful drizzled over soups, bruschetta, grilled foods, and more!

Course: Condiment

Cuisine: Mediterranean

Author: Just a Little Bit of Bacon

Ingredients

1/2 cup packed parsley leaves
1/3 cup extra virgin olive oil
kosher salt, to taste

Instructions

Puree parsley leaves and olive oil in the blender until smooth. Add a few pinches of salt, until you are happy with saltiness. Use the parsley oil as is, or filter the oil through a coffee filter. Unfiltered, the oil will last 2-3 days. Filtered, 7-10 days.

Notes

This oil was used in Creamy Spanish Garbanzo Bean Soup.
This recipes is great for storing in the freezer. Just make the oil and divide it into ice cube trays. Once it's frozen, move it to a sealed bag or container and you'll have parsley oil for months to come.