Parsley/Basil/Tarragon Oil
cedriklorenzen's Parsley/Basil/Tarragon Oil. Visit https://www.provecho.bio/@cedriklorenzen for more recipes from cedriklorenzen.
publié le 2024/10/09
importé par
Sorbey
portions
2
temps total
0 mins.portions
2
temps total
0 mins.ingrédients
étapes
1.Parsley Oil
- 200 g grapeseed oil
- 20 g parsley
2.Blanch the parsley in boiling water for 30 seconds, then immediately transfer it to a bowl of ice water to preserve its vibrant green colour.
3.Drain the parsley and squeeze out excess water.
4.Place the blanched parsley in a blender along with the grapeseed oil.
5.Blend until smooth and vibrant green.
6.Strain the mixture through a sieve lined with a coffee filter into a container. (Note: The process of straining the parsley oil takes about 12 hours.)
7.Store the herb oil in the fridge for up to 2 weeks.