Cilantro Oil(Guam)
At a Glance
- Prep
- 10 minutes
- Cook
- 1 minute
- Total
- 11 minutes
- Servings
- 1 1/2 cups
Categories
- Condiments
- Guamanian
- blended
- Easy
- Southwestern U.S.
- Blended
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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