Parsley Oil

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

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

flatleaf, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/5081 (may not work)