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Lemon Parsley Oil

Add a spoonful of this to your minestrone soup, spread extra on sandwiches or toss with pasta.
Author: The Bojon Gourmet


  • 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.
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