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.

Martha Stewart Living, February 2004

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Recipe Summary

Yield:
Makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 intoice-water bath immediately.

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  • 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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