O/T - Thanksgiving - recipe with oil!!

Thought I'd share....doesn't this sound yummy! Imagine a dollop on mashed potatoes

Parsley Purée

4 cups parsley leaves, washed

Salt

1/2 cup extra virgin olive oil, more as needed

Juice of one lemon.

1. In a food processor, combine parsley with a pinch of salt, about half the oil and 2 tablespoons water. Process, scraping down sides of work bowl, if necessary; add rest of oil gradually.

2. Add lemon juice to taste, then more salt, if necessary. Add more oil or water to thin mixture, if you wish. Serve, or cover and refrigerate for up to a couple of days.

Yield: 2 cups, 8 or more servings.

Photo: Andrew Scrivani for The New York Times