Herb Oil

Herb Oil

Herb oil is a simple way to add a little spark to any dish.  It comes together quickly and stores well.  This is a great way to use up any leftover herbs in your refrigerator crisper. 


  • 2 cups lightly packed soft herbs: parsley, cilantro, basil, dill, chives, mint, or tarragon are all good options. 
  • ¾ cup high quality olive oil
  • Salt, for the blanching water


    1. Bring a pot of salted water to a boil.  As it warms, prepare an ice bath.
    2. Once the water is boiling, add the herbs and cook for about 15 seconds; just until the herbs/stems are bright green. Quickly transfer to the ice bath and allow to sit for 5 minutes, or until completely cool.
    3. Transfer the herbs to a dry tea towel and gently press to dry. The goal is to get as much moisture out of the herbs as possible.
    4. Transfer the herbs to a food processor or blender.  Add the oil and purée until very smooth. If the mixture feels too thick to blend, add a bit more oil.
    5. Line a sieve with a few layers or cheesecloth or a coffee filter.  Pour the oil into the sieve and let sit for a few hours, stirring occasionally. Do not press the oil through.
    6. Once done, transfer to a bottle and store in the refrigerator for up to a week.
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