Parsley oil is a vibrant, emerald-green condiment made by blending fresh parsley leaves with a neutral oil, then straining out the solids. It adds a burst of fresh, herbaceous flavor and a beautiful pop of color to soups, pastas, grilled meats, and roasted vegetables. This recipe is simple, uses minimal ingredients, and yields a versatile oil that elevates any dish with just a drizzle.
Ingredients
- 1 large bunch fresh flat-leaf parsley (about 2 cups / 60 g, tightly packed leaves only)
- 1 cup (240 ml) neutral oil, such as grapeseed, canola, or light olive oil
- 1/2 teaspoon fine sea salt (optional, for seasoning)
Instructions
- Wash the parsley thoroughly and pat it completely dry with a clean kitchen towel or paper towels. Any excess water will make the oil cloudy and shorten its shelf life.
- Remove the thick stems and discard them; you only want the leaves and tender small stems.
- Place the parsley leaves and salt (if using) into a high-speed blender or a food processor. Add the neutral oil.
- Blend on high for 30 to 60 seconds, scraping down the sides as needed, until the mixture is completely smooth and bright green. The heat from blending is fine; the oil will not get hot enough to cook the parsley.
- Set a fine-mesh strainer over a bowl and line it with a double layer of cheesecloth or a clean, thin kitchen towel. Pour the blended mixture into the strainer.
- Let it drain for about 10 minutes, then gently gather the corners of the cloth and squeeze firmly to extract as much oil as possible. Discard the dry pulp.
- Transfer the strained oil to a clean glass jar or bottle. It is ready to use immediately.
Tips
- Use flat-leaf parsley: Curly parsley works, but flat-leaf (Italian) parsley has a more robust flavor and yields a richer color.
- Dry the leaves well: Water is the enemy of a bright, clear oil. Pat the leaves dry after washing; you can even let them air-dry for an hour.
- Don’t overheat: Do not use a hot oil or blend for too long, as heat can turn the oil bitter and dull the green color. If your blender gets warm, that’s fine, but avoid blending for more than a minute.
- Strain thoroughly: For a silky, restaurant-quality oil, strain through a coffee filter or a very fine mesh. For a more rustic oil with more body, you can skip the straining entirely.
Serving Suggestions
Drizzle parsley oil over grilled fish, roasted chicken, or a juicy steak. It also works beautifully as a finishing touch on soups (like minestrone or pea soup), pasta dishes, risotto, or bruschetta. A few drops can brighten up scrambled eggs, mashed potatoes, or a simple green salad. Use it as a dip for crusty bread alongside balsamic vinegar.
Variations
- Garlic Parsley Oil: Add 1 small garlic clove (minced) to the blender for a pungent, savory oil. This is excellent on pizza or garlic bread.
- Lemon Parsley Oil: Add the zest of 1 lemon to the blender before blending. The citrus oils add a bright, fresh note that pairs well with seafood.
- Spicy Parsley Oil: Add 1/2 teaspoon red pepper flakes or a small fresh chili (seeded) to the blender for a gentle heat.
- Other Herbs: Replace half of the parsley with basil, cilantro, or chives for a different flavor profile. Keep the total herb weight the same.
Storage and Reheating
Store parsley oil in a tightly sealed glass jar in the refrigerator. It will keep for up to 1 week. The oil may solidify when cold; simply let it sit at room temperature for 15-20 minutes before using, or run the jar under warm water briefly. Do not reheat the oil in a microwave or on the stove, as this will destroy the fresh flavor. For longer storage, you can freeze the oil in an ice cube tray, then transfer the cubes to a freezer bag and store for up to 3 months. Thaw a cube in the refrigerator or at room temperature as needed.
Frequently Asked Questions
Can I use olive oil? Yes, but use a light or mild olive oil, not extra-virgin, which can be too bitter and overpower the parsley. A neutral oil like grapeseed or canola is best to let the parsley shine.
Why is my parsley oil brown? This usually happens when the parsley is blended too long or the oil gets too hot. To keep it bright green, blend in short bursts and use cold oil. Also, make sure the parsley is thoroughly dry before blending.
Can I skip straining? Absolutely. Unstrained parsley oil is thicker and more like a sauce or pesto. It’s great for spreading on sandwiches or stirring into yogurt. Just note that it will separate more quickly and have a shorter shelf life.
What can I do with the leftover pulp? Don’t throw it away! The dry parsley pulp can be added to soups, stews, or bread dough for extra flavor and color. You can also mix it with softened butter for a compound butter.
How long does it last? In the refrigerator, strained parsley oil lasts up to 1 week. Unstrained oil is best used within 3-4 days. Always check for any off smells or mold before using.
Can I use dried parsley? No, dried parsley will not produce the same vibrant color or fresh flavor. This recipe requires fresh parsley.
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