Ever wonder what those little green drops are floating in your soup or scattered perfectly around your plate at restaurants? Well, I’ve solved your wonder (I know it just keeps you up at night!). Herb oil. Not the kind where dried herbs are submerged in oil for some time, allowing the oil to take on the subtle flavor of the herb. These are smack-you-in -the-face, pungent, full-flavored oils. I really can’t get enough of them–on salads, over entrees, or drizzled in soup. They last a good long while in the fridge and are super useful. You won’t be sorry you took the time to try them out!
- 1:1 ratio neutral oil to soft, green dry herb (chive, scallion, parsley, basil)
- food processor
- Butter linen or tea towel for draining (or get yourself a bouillon strainer for a less messier option)
Make sure your herbs are dry. Less water=longer shelf life. Roughly chop your herbs.
Place the herbs and oil in the food processor. Whiz until uniform (as close as you can get–try out a Vitamix for great results).
Place your herb oil in a saucepan and heat gently over low heat until just simmering.
Place in ball jars and mark lids with a wax pencil with type of oil and date.
Let cool completely so there is no water condensation when you close them up. Refrigerate. Some say to use them within the week, but some of mine have lasted months! Trust me, you’ll know by smell and taste when they’re no longer good.
Try ’em on everything! My favorite is as a substitute for faux salad dressings–no more stuff out of a bottle!
Great bonus..you can freeze the drained bits of herb left in tablespoon servings, place in a sturdy ziploc, and use later in soups or mixed with butter over pasta or veggies for a quick meal! No waste!
Note: Scallion oil will have some liquid at the bottom. Just let it settle and pour off the good green stuff so it will last longer! The scallion juice that’s left can be used in soups.
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