Lemon Parsley Oil
Add a spoonful of this to your minestrone soup, spread extra on sandwiches or toss with pasta.
- Leaves from 1 bunch parsley
- zest and juice of 1 large lemon
- 1 garlic clove, peeled
- ½ cup (120 ml) extra-virgin olive oil
- ½ teaspoon fine sea salt
Place the parsley, lemon zest and juice, garlic, olive oil, and salt in a blender or small food processor. Puree until fairly smooth. Store refrigerated airtight for up to 1 week.