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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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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. Ingredients:
1 bunch cilantro |
1 cup extra virgin olive oil (or canola, veg.,etc.) |
salt and white pepper |
Directions:
1. Blanch (put in boiling water) cilantro 20 seconds.
2. Rinse under cold water.
3. Drain and pat dry .
4. In the jar of a blender combine cilantro and oil.
5. Blend at medium speed 3 minutes.
6. Store in a glass jar and refrigerate overnight.
7. When herb has settled, pour oil through a paper coffee filter into a glass bottle.
8. Store tightly covered in refrigerator.
9. Oil will keep up to two weeks, after which it will lose some of its color and flavor.
10. Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
11. Enjoy!
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