6 Reviews

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

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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.

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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.

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Chef Kate May 30, 2007

Yumm... this smells and tastes lovely, aromatic and oodles and oodles of flavour. You have to adore coriander (cilantro) of course, but if you are already considering making this then I'm preaching to the converted LOL. DH is a pasta snob and is very much looking forward to making spagetti tomorrow with this. I drizzled some on a small bowl of tired leftover salad greens that despirately needed using and it improved their taste considerably, so I'm looking forward to finding more recipes to use this with. I used a small pieces of muslin and just squeezed the herb-y oily mixture though it.. a few bits of cilantro escaped so there are the odd darker green bits in it, but so super easy and so good ! Please see my rating system, a wonderful 5 stars :) Thanks !

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kiwidutch July 11, 2006

I haven't tasted it yet but I don't care. It's going to be fabulous, I can already tell! I am infatuated with Cilantro, and it smelled so good while it was blending. It is now in the fridge sitting overnight, and I can't wait to try some of it tomorrow, on some salad. Thanks for the great recipe!

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crazycookinmama April 26, 2005

I made a half batch of this beautiful oil, very lightly flecked with green, and am searching for more recipes to use with it. For today, I have only drizzled it on my finger and happily licked it off to taste the fresh cilantro flavor. There have been some concerns expressed on various internet websites at keeping herbed oil for more than 3-4 days because of possible bacteria contamination. Since I have not had any previous experience with flavored oils, I am going to use up my half batch this week. It was sure easy to follow your good instructions, Sharon123; and I'll be making more herb oils in the future.

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Geema January 18, 2004
Cilantro Oil(Guam)