Recipe courtesy of The Tastemade Kitchen

Herb Oil

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  • Level: Easy
  • Total: 40 min (includes standing time)
  • Active: 10 min
  • Yield: about 2 cups
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Ingredients

Stems from 1 to 2 bunches herbs (parsley, cilantro or basil)

1 1/2 to 2 cups olive oil  

Directions

  1. Place the herb stalks and oil in a high-speed blender and blend until fully incorporated. Let stand 15 to 30 minutes to infuse, then strain through a double layer of cheesecloth into a bottle.
  2. Store, covered, in the fridge for up to 1 week.  
  3. Drizzle the oil on soups, use for sautés or vinaigrettes. 
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