parsley oil

A simple herb oil infused with fresh, soft herbs such as parsley, cilantro, and/or chives.

How to Make Herb Oil 

Salt, for the water

Bring a pot of salted water to a boil and prepare an ice bath. Once the water is boiling, add the herbs and cook for about 15 seconds; just until the herbs/stems are bright green. Quickly transfer to the ice bath and let sit for 5 minutes to completely cool.

Transfer the herbs to a dry tea towel and wrap/dry. The goal is to get as much moisture out of the herbs. Transfer the herbs to a high-speed blender and add the oil. Puree until as smooth as can be. This can work with a regular blender, but it’s not quite as effective. If the mixture feels too thick to blend, add a bit more oil.

Line a sieve with cheesecloth (layered three times) or a coffee filter (I like to use my Chemex filter). Pour the oil into the sieve and let sit for a few hours, stirring occasionally. Do not press the oil through. Once done, transfer to a bottle and store in the refrigerator for up to a week (sometimes a little longer- keep an eye on it!)

I haven’t made infused oil yet but this recipe is the one I’ll use.  I have a question...I’d love to repurpose the herb pulp and need some ideas. Soup? Compound butter? Salad dressings? Thanks!

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The most viewed parsley oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Herb Oil

The most viewed parsley oil recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine