Shows
In the Kitchen
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Cilantro Oil
- Level: Easy
- Yield: about 3/4 cup
Share This Recipe
- Level: Easy
- Yield: about 3/4 cup
Ingredients
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.
Looking for Something Else?
Classes You May Also Like
Catherine McCord
Gluten-Free and Vegan Miso-Chocolate Chip Cookies
21m
Easy
CLASS
Natasha Feldman
Gluten-Free Everything Bagel Bread
24m
Easy
CLASS
Catherine McCord
Gluten-Free Double-Chocolate Black Bean Brownies
15m
Easy
CLASS
Ana Calderone
Gluten-Free Chocolate Cake
18m
Easy
CLASS
Take a Class on
Food Network Kitchen
Ming Tsai
Vegetarian Pot Stickers
32m
Easy
CLASS
Gemma Stafford
3-Ingredient Gluten-Free Flatbread
17m
Easy
CLASS
