Method

• 1.
  Plunge parsley into a large pan of boiling water for 15 seconds. Remove and plunge immediately into a bowl of cold water filled with ice cubes. Drain, squeeze and dry extremely well in a salad spinner or by patting on paper towel. Roughly chop, then whiz with olive oil in a food processor for 10 seconds. Add vegetable oil and whiz for 1 minute.

• 2.
  Leave to strain, over a bowl, through dampened muslin or a sieve lined with a paper coffee filter, for 30 minutes. Gather the muslin or filter together and gently squeeze any excess oil into bowl.
• 3.
  Store the parsley oil in an airtight jar in fridge and use within 5 days, or freeze in ice-cube trays for up to 1 month.