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Herb Oil
Recipe Summary
Yield: Makes about 1 cup
Ingredients
Ingredient Checklist
1 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon coarse salt
Cook's Notes
Herb oil can be refrigerated up to two days before using; bring to room temperature before serving.
Gallery
Herb Oil
Recipe Summary
Yield: Makes about 1 cup
Gallery
Herb Oil
Herb Oil
Herb Oil
Recipe Summary
Yield: Makes about 1 cup
Recipe Summary
Yield: Makes about 1 cup
Yield: Makes about 1 cup
Makes about 1 cup
Ingredients
Ingredients
- 1 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon coarse salt
Directions
Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add mint and parsley to boiling water; cook 30 seconds. Drain, and plunge herbs intoice-water bath immediately.
Wrap herbs in a paper towel; squeeze out as much liquid as possible. Puree herbs with oil in a blender until well blended, about 3 minutes. Stir in the salt.
Cook's Notes
Herb oil can be refrigerated up to two days before using; bring to room temperature before serving.
Cook’s Notes
Herb oil can be refrigerated up to two days before using; bring to room temperature before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Herb Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herb Oil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
