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.
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
- 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……..