Herb Oil

Name: Herb Oil
Yield: Makes about 1 cup
Ingredients: 1 cup mint leaves; 1/2 cup flat-leaf parsley leaves; 1/2 cup extra-virgin olive oil; 1/4 teaspoon coarse salt

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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

Ingredients

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

Directions

Step 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 intoice-water bath immediately.

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Step 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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Herb Oil

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Recipe Summary

Ingredients

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Cook's Notes

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Herb Oil

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Herb Oil