Parsley Oil

Get cheffy with this vibrant oil and zhuzh up your dishes!

Ingredients

• lrg pack of fresh parsley, washed and roughly chopped
• 300ml good quality olive oil

Method

1. Start by preparing a bowl of ice water for an ice bath for the cooked parsley.
2. Bring a pan of salted water to the boil and drop the parsley in for just 15-20 seconds. It’s crucial not to boil it for too long.
3. Remove the parsley with a slotted spoon and immediately soak in the ice bath for 5 minutes.
4. Once cooled, drain as much liquid from the parsley as possible. You can use a salad spinner or wrap it in a tea towel and get as much moisture out as you can.
5. Whizz the cooked parsley with the oil in a food blender until smooth, then sieve over a jug or bowl using a muslin cloth. Let it drain rather than pushing it through the sieve which will make the oil cloudy.
6. Store the oil in an airtight jar and keep refrigerated. It will keep for at least a week, or up to a month if stored correctly.