This Bright Green Herb Oil is delicious in salad dressings, as a dip, or drizzle on top of chicken, fish, veggies or soup. Make it whenever you have a bunch of leftover herbs in the fridge. It’s also great to make a green aioli with store bought mayo and a little lemon juice.
As for what herbs you can use, any soft, fresh herb will work (basil, parsley, chives, oregano, dill, or cilantro, for example). Want maximum green with a mild taste? Use parsley, which is not as punchy as basil or cilantro. Tip: Try making a combination of parsley and mint, using 60% parsley. Your ricotta-topped toasts will thank you. Want to use up all your old herbs? Throw them all in.
Adapted from www.food52.com
Ingredients
- 4 cups of loosely packed fresh herbs (only leaves, no stems) — use any combination of soft fresh herbs as suggested above
- 1 cup avocado oil
- Pinch of salt
Method
- Create an ice bath by adding some ice to a large mixing bowl and then adding 3 cups of water. Set your ice bath aside.
- Set a medium sized pot of water over high heat. When the water is boiling add the fresh herbs. Cook the herbs for about 20 seconds, until they wilt and darken slightly in color. Quickly transfer the herbs from the boiling water to the ice bath.
- Remove the herbs from the ice bath and squeeze out as much excess water from the herbs as possible. Take your time with this step, really try to get as much water out of the herbs as possible.
- Transfer the squeezed herbs to a high-powered blender. Add the oil and salt, then blend on the highest speed for 2-3 minutes. The heat from the friction of the blender will help to break down the herbs and create a deep green color in the oil. When you turn the blender off, the herb oil should feel warm to the touch and literally have a little steam rising from the top of it.
- Line a fine strainer with cheesecloth, and put a large mixing bowl underneath. Pour the oil from the blender through the cheesecloth-lined strainer. Don’t force the oil through the strainer, just let the oil drain naturally through. This may take about 30 minutes.
- When the oil has fully drained through the strainer, you can store it in a small container in the refrigerator for up to a few months. Use this oil to garnish anything, from soups to fish to eggs.