Cilantro Oil(Guam)

Total Time
11mins
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.

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Ingredients

Nutrition

Directions

  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

5 5

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

5 5

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.

5 5

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.