Brush this herb-rich oil onto warm bread to serve alongside soups, stews or salads.If you like, substitute fresh oregano, marjoram or mint for the dill. The oil works equally well drizzled over pasta or as a base for vinaigrettes.
2 cups lightly packed flat-leaf parsley leaves
10 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped fresh green onion
1/4 cup coarsely chopped fresh dill
1 teaspoon red pepper flakes
1 large garlic clove, smashed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
In a food processor, combine all ingredients and process until smooth, about 20 seconds, scraping the bowl as needed.