Parsley Infused Olive Oil
This parsley infused olive oil is a quick condiment which is wonderful drizzled over soups, bruschetta, grilled foods, and more!
- 1/2 cup packed parsley leaves
- 1/3 cup extra virgin olive oil
- kosher salt, to taste
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.
- 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.