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Cilantro Oil

Courses: Sauces
Serves: 1 people

Recipe Ingredients

2 cups 32g / 1.1ozPacked cilantro leaves
1 cup 237mlLight-tasting olive oil

Recipe Instructions

Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid.

In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.

Store in the refrigerator for up to 2 weeks.

This recipe yields about 3/4 cup of flavored oil.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6289 broadcast 10-14 1996) - Downloaded from their Web-Site -


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