Parsley Oil Recipes

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PARSLEY OIL



Parsley Oil image

Provided by Molly O'Neill

Categories     condiments, project

Time 30m

Yield Three cups

Number Of Ingredients 2

3 bunches flat-leaf parsley
3 cups extra-virgin olive oil

Steps:

  • Blanch the parsley, stems intact, for 10 seconds. Drain and cool under cold water and dry on paper towels. Place in a blender along with 1 cup of the olive oil and blend completely.
  • Pour the paste into a clean glass jar, add the remaining oil, shake well, cover tightly and refrigerate for 1 day. The herbs will settle to the bottom of the jar. Arrange a coffee filter over another glass jar and use a ladle to carefully pour the parsley oil into the filter. The draining will take forever. The oil can then be used in a vinaigrette, in cold soup or to garnish chicken or fish. It will keep in the refrigerator for 1 week.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 5 milligrams, Sugar 0 grams

PARSLEY OIL



Parsley Oil image

This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 3

Salt
2 large bunches fresh flat-leaf parsley, rinsed
1/4 cup extra-virgin olive oil

Steps:

  • Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking.
  • Transfer parsley to a food processor, and process until pureed. Transfer puree into a double thickness of cheesecloth; squeeze out all juice into a small bowl. Discard leaves. Add olive oil to parsley juice; season with salt. Store oil in an airtight container in refrigerator for up to 1 week.

SARDINES WITH PARSLEY OIL



Sardines with Parsley Oil image

We love tinned fish in the test kitchen - especially sardines! We used plain sardines packed in oil for this recipe, but they come packed with all sorts flavors like lemon, chile peppers, tomato, and herbs. Find your favorite!

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Open 1 tin sardines packed in oil and pour off the oil into a small bowl. Add 1/4 cup finely chopped parsley, 2 tablespoons toasted pine nuts, the zest and juice of 1 lemon, 1 teaspoon honey and 1/2 teaspoon red pepper flakes to the bowl with the oil. Serve with the sardines and crackers.

PARSLEY PESTO



Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

  • In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

LEMON-AND-PARSLEY OIL



Lemon-And-Parsley Oil image

Provided by Molly O'Neill

Categories     condiments, dips and spreads

Time 15m

Yield About 1 1/2 cups

Number Of Ingredients 3

2 bunches fresh flat-leaf parsley, stems on, washed
2 cups plus 5 tablespoons extra-virgin olive oil
2 teaspoons chopped lemon zest

Steps:

  • Bring a large pot of water to the boil. Add the parsley and blanch for 30 seconds. Drain and rinse under cold running water until cool. Drain and dry the parsley well. Place in a food processor with 5 tablespoons of the olive oil. Process until a thick puree forms, stopping several times to scrape down sides of bowl. Scrape into a clean glass jar and and pour in 2 cups of the olive oil. Add the lemon zest, shake well and store in a cool place for 1 to 2 days.
  • Strain the oil through a fine mesh sieve. Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter. Fit the filter inside the rim of a clean glass jar. Pour some of the oil into the filter and let it drip into the jar. Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours. Stored in the refrigerator, the oil will keep up to a month.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 35 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 6 grams, Sodium 6 milligrams, Sugar 0 grams

PARSLEY, OLIVE OIL, AND GARLIC SAUCE



Parsley, Olive Oil, and Garlic Sauce image

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

Provided by zeldaz51

Categories     Vegetable

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup minced fresh flat-leaf parsley
1 teaspoon minced garlic (grate it on a fine microplane grater)
1/2 cup extra virgin olive oil
salt, freshly ground black pepper

Steps:

  • Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

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