This herb oil recipe is a versatile condiment that adds a burst of flavor and aroma to any dish. Made with fresh herbs, extra-virgin olive oil, and a pinch of salt, it is easy to prepare and can be customized to suit your taste preferences. The herbs used in this recipe can be swapped out for any other herb you enjoy, such as rosemary, thyme, or oregano, and the oil can be used as a marinade, drizzled over roasted vegetables, or as a dipping sauce for bread. The herb oil can be stored in the refrigerator for up to 2 weeks, making it a convenient and flavorful addition to your pantry.
2 cups herbs, packed
1 cups neutral oil
Rinse the fresh herbs under cold water and dry them well with a paper towel.
Remove the leaves from the stems and discard the stems.
Heat the oil to 175F
In a blender or food processor, combine the herbs, oil, and a pinch of salt.
Pulse the mixture until the herbs are finely chopped and the oil turns a bright green color.
Immediately chill oil in an ice bath.
Pour the herb oil into a clean glass jar with a tight-fitting lid.
Before using, strain through a coffee filter or chinois.
Drizzle the herb oil over grilled meats, vegetables, or crusty bread for added flavor and freshness.
Enjoy the delicious flavor and aroma of freshly made herb oil in your favorite dishes!