Make Parsley Oil

A simple and effective oil that adds another dimension of flavour to many dishes. Also a great way to make use of home-grown parsley.

Ingredients

Boil the water. Bring a pot of water to the boil and season with salt.
Blanch the parsley. Place the parsley in the sieve and put it into the boiling water for 15-20 seconds. Immediately place it into iced water for a few seconds until the parsley is cold.
Squeeze dry the parsley. Place the blanched parsley into the centre of a tea towel. Ball up the edges of the tea towel, twist them into a knot and squeeze the water from the herb over a bowl or sink.
Purée the parsley. Next, place the parsley into the blender and add half of the oil. Purée for a few seconds and then add the other half of the oil. Continue to purée until the oil becomes a bright green.
Refrigerate the oil. When green, empty the oil into a bowl and cover with the cling film (plastic wrap). Now refrigerate it overnight.
Strain the oil. The following day, place a cheesecloth in a strainer placed over a bowl and pour the oil into the cheesecloth. Allow it to drip until all the oil is strained.
Use the oil. It can now be used in any dish, as well as to decorate serving plates with a few drizzles (especially effective on a white plate).

Use parsley oil on your lips. They will puff out and feel good!
This oil will only keep a few days. It must be stored in a freezer if you want to keep it for more than a few days; it must be refrigerated at all times when in use.
Let gravity strain the oil - don't be tempted to force it through, or your oil will be cloudy.
Don't let the blender run for too long because the friction will create heat. This will cause the colour of the parsley to fade.

Some Parsley contains Apiol, which is used in abortions. Pregnant women are strongly advised not to try this.
Parsley contains small amounts of the psychoactive agent Myristicin. Use caution if concentrating the oils.