green-oil (the ultimate garnish.)
Fragrant and visually striking, drizzle on anything for color, flavor, and that extra oomph.
Once you start making herb oil, you will never go back. This is an amazing way to use up the almost-gone-bad herbs in your fridge, or the overflowing herb garden of late summer. I like to make the oil in 1 cup batches and store in the fridge (it will solidify, though, so pull it out ~15 minutes before use.) This has a shelf life of one week, so pay attention to your label and date!
Basic ratio: 1 part herbs to .25 parts oil.
My go to : 4 cups packed herbs, 1 cup oil.
Recipe
Recipe
Blanch your herbs in salted, boiling water for 30 seconds and immediately transfer to an ice bath.
Once cool, blend the oil and herbs on high for 1 minute.
Strain the oil using a cheesecloth and a small strainer. You will need to pass the oil through the strainer at least twice, sometimes three times depending on the intensity of your blender, until it begins to be translucent.
Label & date. Shelf life: 1 week.
Pint container + strainer + cheese cloth.
Note: Once fresh herbs get that gummy, wet texture, they’re too far gone for even this recipe. A good rule of thumb is- once you see moisture, you should toss.
Drizzle green oil on… everything. Especially breads, egg dishes, salads, pastas and risotto’s.
Photo by Abby Quatro. https://www.abbyquatro.com/
