This brilliant green oil is rich with a deep grassy flavor - and as beautiful on the plate as it is to taste. I used a mild flavored extra virgin oil for the recipe, as the parsley will far overpower any complexity offered by the oil. Grapeseed oil might also be a nice selection for this oil.
3 bunches of parsley, this stem removed, washed and coarsely chopped
2 cups of light flavored extra virgin olive oil
Add parsley to oil in a cold pan and slowly bring the oil up in temperature until parsley softens and oil just begins to sputter.
Remove from heat and set aside until cool.
Add oil and parsley to a blender and puree. Let puree site for 1 hour at room temperature.
Strain oil through 2 large coffee filters wrapped in cheese cloth.