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.

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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.