Homemade Parsley Oil

I’m not sure where I came up with this. I wanted something bright green on my plate to go with my lemon risotto. Parsley and lemon are a very “Spring-time” pair. My addiction to the FoodNetwork reminded me that if you blanch ANYTHING the color stays vibrant. I decided to apply that learning to make this oil.

Homemade Parsley Oil

It was delicious with my Meyer Lemon Risotto with Shrimp and Scallops.

And my Steak Tenderloin with Asparagus and Meyer Lemon Potatoes.

I would only keep it for 1-2 days if you make a batch so plan wisely!

I brought salted water to a wildly-rapid boil (look at my purple burner!) and added a handful of parsley for about 20 seconds. I immediately remove the parsley with a slotted spoon and placed it in  a bath of ice water. In a blender I added enough mild olive oil to make a smooth sauce.

And then you use a fine mesh sieve to strain the mix. *DRIP!*, *DRIP!*

I loved it.

Satisfied,

Nora