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Homemade Herb Oil
A vivid green finishing oil made from briefly blanched herbs, blended smooth and strained clear. It keeps for weeks and lifts soups, salads and grilled vegetables..
Cook time
17 min
Servings
16
Ingredients
4
Nutrition
per serving126 kcal
Calories
0 g
Protein
14 g
Fat
0 g
Carbs
Ingredients
For 16 servings
Instructions
- 1
Bring a pot of water to a boil and set a bowl of ice water nearby. Dip the parsley and basil, stems and all, into the boiling water for about 10 seconds, then plunge them straight into the ice water so they hold their bright green color.
- 2
Squeeze the herbs firmly and pat them roughly dry. Drop them into a tall jug with the oil and a pinch of salt, then blend for 2 to 3 minutes until the oil runs an even, deep green.
- 3
Warm the oil gently in a small pan without letting it heat up, then strain it through a fine cloth or a coffee filter into a clean bottle. Stored cool and dark, the herb oil keeps for a good two weeks.
