Cilantro Oil

This versatile oil can be drizzled over seafood, chicken, pasta, pizza, used in marinades or salads. The list is endless with the possiblities

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 3  bunches cilantro
• 1  bunch parsley
• 1  cup olive oil
• 1  teaspoon salt

Directions

1. Blanch the cilantro and parsley in boiling water for 15 - 30 seconds. Drain and plunge into ice water. Drain in a strainer or colander and press gently to squeeze out excess moisture.
2. Using a blender, puree the cilantro, parsley, oil and salt. Let sit for 24 hours at room temperature. Strain and store in the fridge for up to 2 weeks.