| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ash, T v f n | 4 | Servings | ||
INGREDIENTS
| 2 | c | Fresh herbs — stemmed, |
| Lightly | ||
| Packed | ||
| 1 | c | Olive oil — or more |
| Salt and pepper — to taste |
INSTRUCTIONS
Blanch the herbs in lightly salted, boiling water until they turn a bright green (about 5 seconds). Drain and plunge immediately into ice water to stop the cooking and set the color. This blanching step inactivates the enzymes that cause the herbs to turn brown and develop an oxidized flavor. Pat the herbs dry and add to a blender or food processor along with enough oil to cover. Blend briefly to make a thick paste. Pour into a clean tall jar and cover with up to 2 inches of oil. Stir well or shake and store covered in the refrigerator for at least 1 day or up to 3 to 4 days depending on color and flavor desired. Strain the oil carefully through a fine filter or cheesecloth. The oil should be a very bright green and very fragrant. Season with salt and pepper if desired and store covered in the refrigerator for up to 3 weeks. Title in Full: Fresh Leafy Herb Oils (Basil, Mint, Chive, Cilantro, Parsley, Shiso) Posted to MC-Recipe Digest V1 #157 Date: Tue, 16 Jul 1996 15:44:28 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Recipe By : John Ash, Cooking Right, TVFN
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