Lemon Parsley Oil
0 mins prep0 mins cook
Add a spoonful of this to your minestrone soup, spread extra on sandwiches or toss with pasta.
0 servings
What you need
Instructions
1 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.View original recipe