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Use this easy recipe for cilantro oil when making our Crab Cakes.

Martha Stewart Weddings, Summer/Fall 1998

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Yield:
Makes 1/2 cup
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Ingredients

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Directions

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  • Place the cilantro leaves and stems and the olive oil in the bowl of a food processor. Pulse until the mixture forms a puree. Transfer the puree to a medium bowl, and let stand at least 3 hours or overnight.

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  • Set a fine sieve over a small bowl, and pass the puree through the sieve. Discard any remaining solids. Store the puree in an airtight container, refrigerated, up to 2 weeks.

Cook's Notes

Bring this oil to room temperature before using. You can also use it as a substitute for butter in mashed potatoes.

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