Parsley Oil
Prep time
Cook time
Total time
Recipe type: Sides & Sauces
Serves: ¾ cup
  • 2 x large bunches of fresh, organic flat leaf parsley
  • ¾ x cup Extra Virgin Olive Oil
  1. Bring a big pot of generously salted water to a rolling boil. Prepare an ice bath by emptying a tray of ice blocks into a large bowl of cold water.
  2. Chop the stalks off your parsley. Don’t worry about being too precise. Throw the parsley into the boiling water for 15 seconds.
  3. Drain into a colander and immediately plunge the parsley into the iced water bath (to stop the cooking process). When it is nice and cold, gently squeeze the parsley between a few sheets of paper towel to release as much of the moisture as possible.
  4. Chop the parsley into approximate quarters. Pop two of the quarters into your high-speed blender. Add half the EVOO. Blend for two minutes. It will be the most amazing colour!
  5. Using a spatula, scrape down the sides of the blender and then add another quarter of the parsley and half the remaining oil. Blend for two minutes. Repeat with the last of the parsley and oil.
  6. Pour the parsley oil into a glass jar, screw on the lid and pop into the fridge.
  7. The next day, secure a piece of cheesecloth firmly over a bowl. Pour the parsley oil onto the cheesecloth and allow it to work its magic for an hour.
  8. Discard the cheesecloth. (Don’t be tempted to squeeze out the cloth – it will cloud your oil).
  9. The oil will keep refrigerated for a few days. It freezes well.
  10. E N J O Y !
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