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Spicy Garlic-and-Herb Oil
Brush this herb-rich oil onto warm piadine to serve alongside soups, stews or salads. Or serve it in a dish as a dip for pieces of torn flatbread. If you like, substitute fresh oregano, marjoram or mint for the dill. The oil works equally well drizzled over pasta, polenta and fried eggs, or as a base for vinaigrettes.
1
cup
10 minutes
Ingredients
-
2
cups lightly packed flat-leaf parsley leaves
-
10
tablespoons extra-virgin olive oil
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