Cilantro Oil(Guam)

Cilantro Oil(Guam) created by kiwidutch

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.

Ready In:
11mins
Yields:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. sketchcils
    Tasted great. I did not blanche it like the recipe said. I also added in minced garlic just because I love garlic and cilantro together.
  2. Jimenez1950
    I am new to this. Excuse my ignorance, but does one drink this mixture ? If so, how much ?
  3. Foggy Kitchen
    Quick, simple, delicious. I did not blanch the cilantro - just used raw fresh, and I had no problems. Great condiment!
  4. teresas
    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. Chef Kate
    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.
Advertisement

Find More Recipes