Recipe courtesy of Bob McGee

Bob McGee's Herb Oil

[DRAFT]
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: About 3 cups
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Ingredients

1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped

1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped

1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped

2 tablespoons brine-packed capers, drained, finely chopped

1 teaspoon chili flakes

2 salt-packed anchovies, rinsed, dried and finely chopped

1 clove garlic, finely chopped

Zest and juice of 1 lemon, zest finely chopped

2 cups olive oil

Sea salt

Freshly ground black pepper

Directions

  1. Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.