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Parsley & Rosemary Oil
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David Heimer

David Heimer

Parsley & Rosemary Oil

30m

This is a very versatile oil that you can use as base for a vinaigrette or to give an extra aroma and flavor to your salads.

You can replace the herbs as you see fit, as most of them will work here.

  • Pick the leaves from 1 bunch of parsley and 1 bunch of rosemary

    Step 0

  • Fill a large saucepan with water and bring to a boil

    Step 1

  • Prepare an ice bath

    Step 2

  • Add the leaves to the pan, making sure they are all covered with water. Boil them for 1m, until they turn a bright green color

    Step 3

  • Transfer the herbs in the ice water to cool

    Step 4

  • Place the herbs into a colander

    Step 5

  • Squeeze out the remaining water

    Step 6

  • Place the herbs in a blender and add 200 ml of 80 °C vegetable oil. Blend for 20m, until you obtain a bright green oil

    Step 7

  • Pass the oil through a strainer. The parsley and rosemary oil is ready

    Step 8

  • Enhance your salads with this aromatic oil. Enjoy!

    Step 9

Yield 200 ml

  • Rosemary

    Rosemary

    1 bunch
  • Parsley

    Parsley

    1 bunch
  • Vegetable Oil

    Vegetable Oil

    200 ml
  • Water

    Water

    3 l

Equipment

  • Thermomix

    Thermomix

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