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Ingredientes
- 2 c. Fresh herbs -- stemmed, Lightly Packed
- 1 c. Extra virgin olive oil -- or possibly more Salt and pepper -- to taste
Direcciones
- Blanch the herbs in lightly salted, boiling water till they turn a bright green (about 5 seconds). Drain and plunge immediately into ice water to stopthe cooking and set the color. This blanching step inactivates the enzymes which cause the herbs to turn brown and develop an oxidized flavor.
- Pat the herbs dry and add in to a blender or possibly food processor along with sufficient oil to cover. Blend briefly to make a thick paste. Pour into a clean tall jar and cover with up to 2 inches of oil. Stir well or possibly shake and store covered inthe refrigerator for at least 1 day or possibly up to 3 to 4 days depending on color and flavor desired. Strain the oil carefully through a fine filter or possibly cheesecloth. The oil should be a very bright green and very fragrant.
- Seasonwith salt and pepper if you like and store covered in the refrigerator for upto 3 weeks.
- Title in Full: Fresh Leafy Herb Oils (Basil, Mint, Chive, Cilantro, Parsley, Shiso)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 1291 | |
| Calories from Fat 1287 | 100% |
| Total Fat 146.06g | 183% |
| Saturated Fat 65.76g | 263% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 655mg | 27% |
| Potassium 28mg | 1% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.96g | 2% |
