Try this Fresh Leafy Herb Oils recipe, or contribute your own.

Still searching for what to cook ?

Name: Fresh Leafy Herb Oils
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt and pepper -- to taste; Lightly; 1 c Olive oil -- or more; 2 c Fresh herbs -- stemmed,; Packed

Find the most delicious recipes here

INGREDIENTS

Salt and pepper -- to taste
Lightly
1 c Olive oil -- or more
2 c Fresh herbs -- stemmed,
Packed

Servings

INSTRUCTIONS

Blanch the herbs in lightly salted, boiling water until they turn a bright green (about 5 seconds). Drain and plunge immediately into ice water to stop the cooking and set the color. This blanching step inactivates the enzymes that cause the herbs to turn brown and develop an oxidized flavor. Pat the herbs dry and add to a blender or food processor along with enough oil to cover. Blend briefly to make a thick paste. Pour into a clean tall jar and cover with up to 2 inches of oil. Stir well or shake and store covered in the refrigerator for at least 1 day or up to 3 to 4 days depending on color and flavor desired. Strain the oil carefully through a fine filter or cheesecloth. The oil should be a very bright green and very fragrant. Season with salt and pepper if desired and store covered in the refrigerator for up to 3 weeks. Title in Full: Fresh Leafy Herb Oils (Basil, Mint, Chive, Cilantro, Parsley, Shiso) Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 15:44:28 -0700 (PDT) From: PatH Recipe By : John Ash, Cooking Right, TVFN

NOTES

Alert editor

Fresh Leafy Herb Oils

Salt and pepper -- to taste
 Lightly
1 c Olive oil -- or more
2 c Fresh herbs -- stemmed,
 Packed

Blanch the herbs in lightly salted, boiling water until they turn a bright  green (about 5 seconds). Drain and plunge immediately into ice water to  stop  the cooking and set the color. This blanching step inactivates the enzymes  that cause the herbs to turn brown and develop an oxidized flavor.    Pat the herbs dry and add to a blender or food processor along with enough  oil to cover. Blend briefly to make a thick paste. Pour into a clean tall  jar  and cover with up to 2 inches of oil. Stir well or shake and store covered  in  the refrigerator for at least 1 day or up to 3 to 4 days depending on color  and flavor desired. Strain the oil carefully through a fine filter or  cheesecloth. The oil should be a very bright green and very fragrant.  Season  with salt and pepper if desired and store covered in the refrigerator for  up  to 3 weeks.    Title in Full:  Fresh Leafy Herb Oils (Basil, Mint, Chive, Cilantro,  Parsley, Shiso)    Posted to MC-Recipe Digest V1 #157    Date: Tue, 16 Jul 1996 15:44:28 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>    Recipe By     : John Ash, Cooking Right, TVFN

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 4 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.