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Servings:
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16
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Author Notes:
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Chef Patrick Ponsaty of the Four Diamond Award winning
El Bizcocho restaurant at San Diego's Rancho
Bernardo Inn gave us the instructions for making this
bright green, parsley infused oil.
It's an great utility ingredient to have in your kitchen
as you can use it to add flavor and color to all kinds
of dishes. Chef Patrick uses this oil as a flavorful
garnish for his Sautéed Chilean Seabass with
Vegetables.
Visit the San Bernardo Inn & Resort
El Bizcocho is a good reason to visit the
Ranch Bernardo Inn. The Zagat guide rates it one of
San Diego's finest restaurants, and their overwhelmingly
complete wine collection is one of the world's best.
Of course this fabulous resort has more to offer its
distinguished guests besides great food, click
here for our full story on the Rancho Bernardo Inn and
Resort.
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Ingredients:
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1 cup canola or olive oil
2 cups fresh Italian parsley
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Instructions:
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Makes About 1 Cup
Roughly chop the parsley. In a large skillet, heat olive oil. Lightly
fry the parsley in the oil for about a minute to release the flavor.
Remove from heat. Purée the mixture in a blender, then strain. Chef
Patrick says it will keep in your refrigerator for about 2 weeks.
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Recipes 
