Instructions
- Pre-heat oven to 220 degrees. Finely chop the parsley and place on a baking sheet and heat in the oven for 1 hour to dry out. Toss every 20 minutes.
- Add butter and water to saucepan over low heat. The water helps regular the temperature and will generally evaporate over time. Add parsley and gently simmer for 2-3 hours. Try not to have the temperature go above 200 degrees to avoid bitter taste. Check on it every hour. You'll usually need to add 1/2 cup of water every hour.
- Strain mixture through cheese cloth and let cool. Avoid squeezing the cheese cloth to avoid any bitter flavors being pushed through. Refrigerate for a hour then remove water.
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