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Herb Oil

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It's quick and easy to make, and it looks and tastes great.

  • Yield: Makes about 1 cup

Source: Martha Stewart Living, February 2004


  • 1 cup mint leaves
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt


  1. Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add mint and parsley to boiling water; cook 30 seconds. Drain, and plunge herbs into ice-water bath immediately.

  2. Wrap herbs in a paper towel; squeeze out as much liquid as possible. Puree herbs with oil in a blender until well blended, about 3 minutes. Stir in the salt.

Cook's Notes

Herb oil can be refrigerated up to two days before using; bring to room temperature before serving.

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