Seasonal Recipes

Parsley Oil



  • 1 clove garlic
  • Sea salt and black pepper
  • 1 cup parsley leaves
  • 1/2 cup extra virgin olive oil


Place the garlic, salt and pepper in a mortar and pound it with the pestle to make a paste. Add the parsley and continue to pound until you have a thick green paste. Slowly stir through the olive oil. Alternatively, you can do all of this in a blender if you’re not into pounding.

This oil can be stored in a clean jar for up to a week in the fridge. It will slightly solidify in the fridge, so take it out 10 minutes before you want to use it, to loosen everything up again.