Basil Mint Herb Oil Recipe

1. 1

   Blanch the herbs in lightly salted, boiling water till they turn a bright green (about 5 seconds).

2. 2

   Drain and plunge immediately into ice water to stop the cooking and set the color.

3. 3

   This blanching step inactivates the enzymes which cause the herbs to turn brown and develop an oxidized flavor.

4. 4

   Pat the herbs dry and add in to a blender or possibly food processor along with sufficient oil to cover.

5. 5

   Blend briefly to make a thick paste.

6. 6

   Pour into a clean tall jar and cover with up to 2 inches of oil.

7. 7

   Stir well or possibly shake and store covered in the refrigerator for at least 1 day or possibly up to 3 to 4 days depending on color and flavor desired.

8. 8

   Strain the oil carefully through a fine filter or possibly cheesecloth.

9. 9

   The oil should be a very bright green and very fragrant.

10. 10

    Season with salt and pepper if you like and store covered in the refrigerator for up to 3 weeks.

11. 11

    Comments: I've had oils last for more than 8 weeks before they begin to fade or possibly develop off flavors.

* Per serving · 4 servings · Values may vary.

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