A Verstile Parsley Oil
Submitted by Frank on Sat, 2008-05-10 21:54. RecipesParsley Oil
- 100g parsley
- 8 Anchovy Fillets
- 2 Cloves of Garlic
- A couple of peppercorns
- A tsp of Sherry Vinegar
- 200ml Olive Oil
- A pinch of salt
Pound together in a pestle and mortar or blend in a food processor. I use it to bast fish for the BBQ.
Originally printed in Times.
