Things You'll Need:
- Fresh parsley
- Extra virgin olive oil
- Coffee filters
- Cheesecloth
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Step 1
Wash the parsley thoroughly, cut off the stems and chop the parsley very coarsely.
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Step 2
Place the extra virgin olive oil and parsley in a cold skillet. Raise the temperature and saute the parsley until it begins to soften and the oil starts to pop and sputter.
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Step 3
Remove the parsley and olive oil from the heat and set the mixture aside to cool.
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Step 4
Put the cooled parsley and oil in a food processor or blender and puree the mixture, but don't allow it to get too warm. Allow the puree to sit for about an hour at room temperature before proceeding.
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Step 5
Stack two large coffee filters together and wrap them in a layer of cheesecloth. Lay the filters in a bowl and strain the parsley oil by pouring it through the filters. Let the oil strain gradually, and don't squeeze the filters, or the oil will be cloudy.
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Step 6
Pour the parsley oil into a sealed container and store it in the refrigerator. Use it within two weeks.
