Parsley is most often used as a lovely garnish, but it actually has many more culinary possibilities. Fresh parsley can easily be turned into parsley oil, which can add an extra dimension of fresh flavor to many of your favorite dishes and salads.
Instructions
1. Wash the parsley thoroughly, cut off the stems and chop the parsley very coarsely.
2. Place the extra virgin olive oil and parsley in a cold skillet. Raise the temperature and saute the parsley until it begins to soften and the oil starts to pop and sputter.
3. Remove the parsley and olive oil from the heat and set the mixture aside to cool.
4. Put the cooled parsley and oil in a food processor or blender and puree the mixture, but don't allow it to get too warm. Allow the puree to sit for about an hour at room temperature before proceeding.
5. Stack two large coffee filters together and wrap them in a layer of cheesecloth. Lay the filters in a bowl and strain the parsley oil by pouring it through the filters. Let the oil strain gradually, and don't squeeze the filters, or the oil will be cloudy.
6. Pour the parsley oil into a sealed container and store it in the refrigerator. Use it within two weeks.
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