“A quick spurt of herb oil does wonders for tuna, shrimp or scallops, polenta, risotto and cooked or uncooked salads. You can keep this oil in a plastic spray bottle! Clayton Babas, Executive Chef, at the Guam Reef Hotel makes this for the guests.”
READY IN:
11mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Blanch (put in boiling water) cilantro 20 seconds.
  2. Rinse under cold water.
  3. Drain and pat dry .
  4. In the jar of a blender combine cilantro and oil.
  5. Blend at medium speed 3 minutes.
  6. Store in a glass jar and refrigerate overnight.
  7. When herb has settled, pour oil through a paper coffee filter into a glass bottle.
  8. Store tightly covered in refrigerator.
  9. Oil will keep up to two weeks, after which it will lose some of its color and flavor.
  10. Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
  11. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: