Recipe courtesy of Bob McGee
Bob Mcgee's Herb Oil
- Level: Easy
- Yield: About 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 655
- Total Fat
- 72
- Saturated Fat
- 10
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 1
- Sodium
- 395
- Total: 1 hr 20 min
- Active: 20 min
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
- 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.