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“This versatile oil can be drizzled over seafood, chicken, pasta, pizza, used in marinades or salads. The list is endless with the possiblities”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch the cilantro and parsley in boiling water for 15 - 30 seconds. Drain and plunge into ice water. Drain in a strainer or colander and press gently to squeeze out excess moisture.
  2. Using a blender, puree the cilantro, parsley, oil and salt. Let sit for 24 hours at room temperature. Strain and store in the fridge for up to 2 weeks.

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