Total Time
Prep 10 mins
Cook 1 min

A quick spurt of herb oil does wonders for tuna, shrimp or scallops, polenta, risotto and cooked or uncooked salads. You can keep this oil in a plastic spray bottle! Clayton Babas, Executive Chef, at the Guam Reef Hotel makes this for the guests.

Ingredients Nutrition


  1. Blanch (put in boiling water) cilantro 20 seconds.
  2. Rinse under cold water.
  3. Drain and pat dry .
  4. In the jar of a blender combine cilantro and oil.
  5. Blend at medium speed 3 minutes.
  6. Store in a glass jar and refrigerate overnight.
  7. When herb has settled, pour oil through a paper coffee filter into a glass bottle.
  8. Store tightly covered in refrigerator.
  9. Oil will keep up to two weeks, after which it will lose some of its color and flavor.
  10. Note: Recipe works equally well with basil, parsley or mint; the best combination of these herbs is mint and basil.
  11. Enjoy!


Most Helpful

Quick, simple, delicious. I did not blanch the cilantro - just used raw fresh, and I had no problems. Great condiment!

Foggy Kitchen March 07, 2009

This is really tasty. Just 2 ingredients and it's packed full of cilantro flavor. :) I drizzled it on some leftover pasta. YUM! I can't wait to use it in a salad later. Thanks for posting.

teresas January 06, 2009

This oil recipe is a true winner. The cilantro oil is such a bright note in a dish--bright color and flavor. I have now also done a basil/mont oil--another winning combo. Just super--many thanks, Sharon.

Chef Kate May 30, 2007

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