Parsley Oil
Blend blanched parsley with oil for a vibrant green drizzle that lifts soups, risottos, veggies, fish, or even avo toast. Fresh, glossy, and so versatile!
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Servings: 150 grams
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.