Easy Green Herb Oil with Parsley (Chef-Style Recipe)
This vibrant green herb oil made with parsley and olive oil is a chef-style condiment that brings color and flavor to any dish. Perfect for drizzling over soups, grilled vegetables, meat, or crusty bread — it's simple, elegant, and incredibly versatile.
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.
Notes
This oil is perfect for finishing dishes like soups, grilled fish or vegetables, pasta, or toasted bread.
Use high-quality olive oil for the best taste and aroma.
Always use a clean, dry container for storage to prevent spoilage.