Parsley scented oil
Published by Julia Arman le 25 mars, 2016 - 16:24
Herbs such as parsley, basil, coriander etc. turn very well into juice, thanks to the extractor. To keep them longer than a day, transform them into 'Fragrant Oil'
Ingredients
- a bunch of parsley (flat or curly)
- olive oil
Tools
- juice cone
- graduated tip
- small glass vial with airtight seal (or ice cube bags if more quantity)
- small funnel
Recipe
- Squeeze the parsley juice and quickly pour it into a vial using a funnel, because it is a juice that solidifies very quickly.
- Pour oil on top and keep in the fridge for three weeks. Store in the freezer, in ice cube bags for a longer period.
- Sprinkle on raw or steamed vegetables, fish, sauces, etc. Make sure there is always enough oil to ensure preservation
How to serve at the table
Sprinkle on raw or steamed vegetables, fish, sauces, etc. Make sure there is always enough oil to ensure preservation.
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