Parsley Oil

My friend Peter Paniccia spoils me silly with fresh vegetables from his organic garden. When he brings me parsley, he doesn’t bring it in bunches – he brings it in bushels!!

Here is a wonderful recipe for parsley oil from Yottam Ottolenghi, which can be used as a dip, a sauce, a condiment and pretty much goes with anything. I put it in sandwiches, roast veggies with it, use it in salads, pastas and so on.

It keeps for a few weeks in the fridge but once you start eating it – don’t expect it to last quite that long.

 

 

Serves 4

 Ingredients:

 ¾  cup flat leaf parsley (leaves and soft stalks)

1/3 cup olive oil

2 garlic cloves, crushed

 1 ½ tbsp lemon juice

Salt and pepper

 

Method:

• Place the parsley in a blender/ food processor.
• Add the oil, garlic, lemon juice and salt and pepper to taste.
• Blitz it all together.
• You will get a bright green, runny sauce.
• Adjust seasonings to taste
• Use at will……..