How to make parsley oil.
Or parsley mayonnaise.
We are already in autumn, but here in Sicily, parsley is still holding up.
So how to preserve it apart from the classic freezer method?
In oil, or better yet, chop it up to create a kind of green pesto with which to season our dishes.
Great seasoning for fish, meats, or vegetables
Imagine the surprise of tasting a simple garlic, oil, and chili pasta with the scent of parsley in all seasons of the year.
Or when you haven’t gone to the greengrocer, you need parsley, and in the fridge, you find only a dried-up sprig.
Or better yet, for the little ones who don’t want to see leaves on the plate.
I will show you the recipe with both a classic blender and the Bimby.
Think for yourself:
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 250 gr.
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 161.80 (Kcal)
- Carbohydrates 0.32 (g) of which sugars 0.04 (g)
- Proteins 0.15 (g)
- Fat 18.71 (g) of which saturated 2.67 (g)of which unsaturated 0.02 (g)
- Fibers 0.17 (g)
- Sodium 2.80 (mg)
Indicative values for a portion of 25 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
let’s go shopping
- 7 oz extra virgin olive oil
- 1.8 oz parsley (weigh only the leaves)
Tools
- Blender / Mixer
- Tea towel
- Colander
Preparation: How to Make Parsley Oil
1 hour before put the Bimby or blender jug in the fridge to cool it down and prevent the oil from darkening.
Wash the parsley, and let it drain in the colander.
Detach the leaves and small stems, removing the large stems.
Pat dry with a tea towel or two, until you are sure it is completely dry.
If necessary, wait before blending it.
Put the oil in the blender or Bimby jug, and add the leaves.
Then blend until you obtain a liquid and homogeneous pesto.
For the Bimby 20 sec. speed 10
Transfer to a glass jar, close the lid, and store in the fridge.
Use the amount you need. Each time you take it out of the fridge, it will have the consistency of jam due to the effect of the low temperature with the oil.
The product will keep for up to 3 months.
If you want to keep it longer, transfer it to an ice cube tray and freeze it, so it will keep for up to 1 year.
This is how to make parsley oil,
also known as parsley mayonnaise.
storage and tips
How to make parsley oil,
Store it in the fridge for up to 3 months or in the freezer for up to 1 year.
You can use it as a replacement for fresh parsley or as parsley mayonnaise.
How to make parsley oil
