Ingredients
1 cup olive oil
2 cups herbs (tightly packed)
Instructions
Wash your herbs thoroughly. Pat the herbs as dry as possible with a clean kitchen towel.
Next, remove the leaves from the herb of your choice and add them to your blender along with the oil.
Blend for about 30 seconds until the herbs and oil are well incorporated. If you’re using a high-powered blender, make sure the oil doesn’t get too hot.
Slowly filter the oil through a fine cheesecloth or coffee filter. This process can take up to an hour.
Pour the clean herbal oil into a clean jar or bottle.
Notes
An immersion blender also works great for this recipe as well.
I used only parsley for a mild oil. You can try other herbs or combinations. I’d recommend using less herbs if they have a stronger flavor, like when using coriander, sage or mint.
This herb oil lasts for 1-2 weeks if stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Condiment, Side
- Cuisine: International
- Diet: Vegan