Parsley Oil
Parsley Oil – a little jar of magic!
Sometimes it’s the simple little extras that make a dish feel special – and parsley oil is one of those. In just a few minutes, your Thermomix® can turn a bunch of humble parsley into the most gorgeous, vibrant green drizzle. Think of it as instant flavour and colour in a bottle.
I love splashing it over creamy soups, roasted veggies, risottos, grilled fish – even a slice of avo toast gets a glow-up with a swirl of this bright, herby oil. Best part? It keeps beautifully in the fridge, so you can have a touch of fresh garden flavour ready to go whenever you need it.
- Keeps in the fridge for up to 1 week.
- For longer storage, freeze in ice cube trays for easy portions.
Note: if you want a chunkier oil, just strain through a sieve so little bits of parsley get into the final mix!
Now you have seen how easy it is … let’s get mixing!
Parsley Oil
Ingredients
- 50 grams fresh flat-leaf parsley leaves and tender stems
- 150 grams light olive oil or grapeseed oil for a milder flavour
- 1 pinch salt
Instructions
Blanch parsley
- Blanch parsley in boiling water for 10 seconds.
- Immediately drain into a sieve and plunge parsley into a bowl of iced water (this locks in that gorgeous green).
- Drain well and pat dry with a clean tea towel or paper towel.
Blend
- Add blanched parsley, oil and a pinch of salt to the Thermomix® bowl.
- Blend 1 min / speed 8 until smooth.
- Scrape down and repeat if needed.
Warm gently (optional for deeper colour)
- Heat parsley oil 5 min / 70°C / speed 3.
- Allow to cool slightly.
Strain
- Pour through a fine sieve, cheesecloth, or nut milk bag into a sterilised jar or bottle.
Notes
Storage
- Keeps in the fridge for up to 1 week.
- For longer storage, freeze in ice cube trays for easy portions.