Recipe by Abby Girl

This versatile oil can be drizzled over seafood, chicken, pasta, pizza, used in marinades or salads. The list is endless with the possiblities

Ingredients Nutrition


  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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