Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Cilantro Oil
- Level: Easy
- Yield: about 3/4 cup
Ingredients
2 cups packed cilantro leaves
1 cup lighttasting olive oil
Directions
- 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.
- In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
- Store in the refrigerator for up to 2 weeks.
