Easy Green Herb Oil with Parsley (Chef-Style Recipe)
This vibrant green herb oil is made with fresh parsley and olive oil — perfect for drizzling over soups, salads, grilled vegetables, fish, or meats. It adds a fresh, elegant restaurant-style finish to any dish and takes just minutes to make at home.
Why You’ll Love This Recipe
- Beautiful natural green color for elegant plating
- Clean, fresh taste that enhances any dish
- Quick to prepare, yet feels gourmet
- Keeps well in the fridge for several days
Ingredients you’ll need
- Fresh parsley (use flat-leaf for best flavor)
- Olive oil (extra virgin for richer taste)
- Cold water (for blanching)
How to Make Green Herb Oil with Parsley
Step 1: Boil the water
Bring 1 liter of water to a boil in a saucepan.
Step 2: Blanch the parsley
Add the parsley (do not remove stems) and blanch for 3 minutes. This helps preserve the color and reduces bitterness.
Step 3: Drain and cool
Drain the parsley using a sieve or colander. You can rinse it briefly under cold water to stop cooking, or place it in an ice bath.
Step 4: Blend with olive oil
Place the blanched parsley into a blender cup. Add 100 ml of olive oil. Blend for 1 minute, pause and open the lid briefly, then blend for another 1 minute. This step helps emulsify the mixture for a smooth, even texture.
Step 5: Strain
Line a bowl or jar with 4 layers of cheesecloth or a fine mesh strainer. Pour the blended mixture through to remove solids. Let it drip naturally — don’t press, or the oil may become cloudy.
Step 6: Store
Transfer the strained oil to a clean glass container or squeeze bottle. Seal and refrigerate for up to 5–7 days.
Tips for the Best Herb Oil
- Use fresh parsley only: Avoid wilted or old herbs — freshness makes a big difference in flavor and color.
- Blanch briefly: Blanching parsley for 2–3 minutes removes bitterness and helps preserve the vibrant green color.
- Cool quickly: After blanching, drain immediately and pat dry. You can also briefly shock the parsley in ice water for even greener oil.
- Blend in bursts: Blend parsley and olive oil in short pulses to avoid overheating, which can dull the flavor.
- Strain well: Use a fine sieve, cheesecloth, or 3–4 layers of gauze to filter out solids for a silky, clear green oil.
- Store correctly: Keep in a glass bottle or jar in the fridge and use within 1 week for optimal freshness and color.
How to Use Parsley Herb Oil
This green oil is incredibly versatile and adds a gourmet touch to:
- Creamy soups like potato, cauliflower, or tarator
- Grilled vegetables and roasted potatoes
- Salads and grain bowls
- Baked fish or chicken
- Appetizer plates, toast, or even scrambled eggs
- As a finishing oil on hummus or dips
FAQ
Can I use other herbs besides parsley?
Yes! Try mixing with basil, cilantro, or dill. But note that stronger herbs like rosemary or thyme may overpower — parsley gives a balanced, mild flavor.
Can I make it without blanching the parsley?
Technically yes, but blanching helps preserve the bright green color and makes the oil smoother and less bitter.
How long does green herb oil last?
Stored in the fridge in an airtight container, it’s best used within 5–7 days. For longer storage, freeze in ice cube trays and defrost as needed.
Can I use a food processor instead of a blender?
A high-speed blender works best for a smooth, silky finish, but a food processor can work if you strain it very well.
Easy Green Herb Oil with Parsley (Chef-Style Recipe)
Ingredients
- 50 g fresh parsley use whole sprigs, including stems
- 100 ml extra virgin olive oil
- 1 liter water for blanching
Instructions
- Boil Water: Bring 1 liter of water to a boil in a medium pot.
- Blanch Parsley: Add the parsley (do not trim stems) and blanch for 3 minutes until vibrant green.
- Drain: Remove the parsley and transfer to a colander. Let it drain and cool for a few minutes.
- Blend: Place the blanched parsley into a blender. Add olive oil and blend for 1 minute. Pause briefly, open the lid to release steam, and blend again for another minute until fully smooth and vibrant green.
- Strain: Place 4 layers of cheesecloth over a bowl or measuring cup. Pour the mixture through and gently squeeze to extract the herb oil.
- Store: Transfer the strained oil to a clean glass oil bottle or jar. Seal and store in the refrigerator for up to 1 week.
