This recipe is adapted from Yotam Ottolenghi’s vegetarian cookbook, Plenty. We’ve reduced the garlic and lemon juice slightly from the original recipe. The parsley oil can be served in many ways, but the one we like the best is parsley oil on sliced, toasted baguette with roasted baby tomatoes. This would make a great appetizer. Another way to use the parsley oil is on Smashed Roasted Potatoes. This recipe is good for a nice, acidic pop to complete a dish. Try substituting other seasonal herbs, such as basil, cilantro or arugula.
This recipe was photographed and tested by Emma P, Ashley J, Ariana C and Katelyn E—7th graders at The Girls’ Middle School.
Makes about 3/4 to 1 cup
- 3/4 cup roughly chopped flat leaf parsley (leaves and soft stems)
- 1/3 cup olive oil
- 1 clove garlic, crushed
- 3 to 4 teaspoons lemon juice
- salt and freshly ground black pepper
- Place ingredients in a food processor and blend until parsley is chopped to fine bits.
- Add salt and pepper to taste.