This flavorful oil serves as the dressing for the prosciutto sandwich served at Campanile restaurant in Los Angeles.
- Yield: Makes 3/4 cup
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
In a food processor fitted with the metal blade, process scallions and parsley until fine. Add oil, and process until well combined.