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Brush this herb-rich oil onto warm piadine to serve alongside soups, stews or salads. Or serve it in a dish as a dip for pieces of torn flatbread. If you like, substitute fresh oregano, marjoram or mint for the dill. The oil works equally well drizzled over pasta, polenta and fried eggs, or as a base for vinaigrettes.
cups lightly packed flat-leaf parsley leaves
tablespoons extra-virgin olive oil
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