Recipe courtesy of Curtis Aikens
Total:
30 min
Active:
10 min
Yield:
1/2 cup flavored oil
Level:
None

Ingredients

Directions

In a pot bring 3 quarts salted water to a rolling boil. Place herb leaves in a strainer and lay in water for about 20 to 30 seconds. Remove from water and lay in large bowl of ice water to stop cooking and retain brilliant color. Remove any stray leaves from boiling water with a slotted spoon and add to leaves in ice water.

Drain herbs and place on paper towels. Wring gently to dry. Place in blender. Add salt, oil and sugar and puree until mixture is very smooth.

Pour oil though a sieve and press on solids. Discard remaining solids.

Chill oil to store up to three days. Allow to come to room temperature before serving.

Categories:

IDEAS YOU'LL LOVE

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Basil Pesto

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Garlic and Oil Sauteed Escarole

Recipe courtesy of Rao's

Couscous with Pomegranate, Mint and Pine Nuts

Recipe courtesy of Rachel Gitlin

Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil)

Recipe courtesy of Rachael Ray

Crispy Chicken Cutlets with Basil-Parsley Sauce

Recipe courtesy of Rachael Ray

Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking