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Cilantro Oil(Guam)

At a Glance

Prep: 10 minutes
Cook: 1 minute
Total: 11 minutes
Servings: 1 1/2 cups

Dietary

Vegan

A quick spurt of herb oil does wonders for tuna, shrimp or scallops, polenta, risotto and cooked or uncooked salads. You can keep this oil in a plastic spray bottle! Clayton Babas, Executive Chef, at the Guam Reef Hotel makes this for the guests.

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Equipment

Pot, blender, glass jar, paper coffee filter, glass bottle

Ingredients

1 bunch cilantro
1 cup extra virgin olive oil (or canola, veg.,etc.)
salt and white pepper

Instructions

Blanch (put in boiling water) cilantro 20 seconds.
Rinse under cold water.
Drain and pat dry .
In the jar of a blender combine cilantro and oil.
Blend at medium speed 3 minutes.
Store in a glass jar and refrigerate overnight.
When herb has settled, pour oil through a paper coffee filter into a glass bottle.
Store tightly covered in refrigerator.
Oil will keep up to two weeks, after which it will lose some of its color and flavor.
Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
Enjoy!

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