Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Wash and dry the parsley very well. Roughly chop the bunch of parsley, stems included.

Combine all ingredients in a blender and blend on the highest speed until well blended. The oil will begin to feel warm, that is a good indicator of when to stop blending, roughly 1 – 2 minutes.

Strain the oil through a fine mesh strainer and store in the refrigerator for up to 2 weeks.