How To Make Parsley Oil
1 cup grape seed oil
Blanch herbs briefly in boiling water. Shock in ice water to preserve colour. Dry thoroughly on paper towel.
Place in blender with oil & pureé. Transfer to a stainless steel or glass bowl & refrigerate overnight.
Strain the next day through a cheesecloth-lined sieve. Refrigerate until ready to use.
Makes about 1 cup.
Tips:
Don't let the blender run for too long because the friction will create heat. This will cause the colour of the parsley to fade.
Let gravity strain the oil - don't be tempted to force it through, or your oil will be cloudy.
This oil will only keep a few days. It must be stored in a freezer if you want to keep it for more than a few days; it must be refrigerated at all times when in use.
Source
Food Network.ca
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