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Scallion Oil

This flavorful oil serves as the dressing for the prosciutto sandwich served at Campanile restaurant in Los Angeles.

  • Yield: Makes 3/4 cup
Scallion Oil

Source: Martha Stewart Living, July/August


  • 1 scallions, green parts only, coarsely chopped (about 1/3 cup)
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil


  1. In a food processor fitted with the metal blade, process scallions and parsley until fine. Add oil, and process until well combined.

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