- 2 cups packed cilantro leaves
- 1 cup lighttasting olive oil
Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.
Store in the refrigerator for up to 2 weeks.
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