- 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.