hey everyone this is Alessandro Bruxel from Home Chef Seattle and today, I'm going to be sharing
with you guys the recipe for some parsley oil that adds a nice herb flavor to dishes and it
also looks amazing, when plating. It's just a bright green color, that really pops on the plate.
You can also use it when grilling for example, I like to drizzle a little bit on steak, or chicken,
or lamb. I also like to use it on marinades. You can also follow the exact same method with
different herbs, you can use cilantro, you can use dill, you can infuse it with garlic.
I hope you guys enjoy it, let's get started. You'll need one bunch of parsley and olive oil.
First wash the parsley, then heat up some water with about a teaspoon or so of salt.
Once the water is boiling, add the parsley and boil it for 8 to 10 seconds.
Then remove it from the pan and add it to an ice bath to stop the cooking process.
Then drain it over some paper towel.
Give it a nice squeeze, to squeeze out as much water as you can.
Add the parsley to a blender,
then add three quarters of a cup to one cup of olive oil.
As I mentioned in the beginning you can use this exact same process with different herbs
as wel,l you can use cilantro, dill, basil, mint, chives, between others.
Blend it well over high speed until it turns a bright green color.
Strain it through a very fine mesh sieve, you can also use a coffee filter or a double cheese cloth.
You can use a spoon to mix the solids but do not press it through the sieve,
you only want the oil to go through.
That is it, the parsley oil is ready. The oil can be stored in a closed container for up to
two to three weeks in the fridge. Use the oil when plating dishes that are complemented by the
herbs you're using, in salad dressings, aiolis, marinades, or to drizzle over grilled meats.
That is it guys, I hope you guys have enjoyed the recipe, please don't forget to like it,
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