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Credit: Todd Kelly, 2011 U.S.A.’s Chef of the Year™, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati
The National Culinary Review, September 2011
1 quart picked parsley
1 cup grapeseed oil
Method: Blanch parsley in boiling salted water for 30 seconds. Shock in ice bath. Drain parsley; squeeze out excess water. Blend parsley with oil to consistency of wet sand. Strain through coffee filter.
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