Cilantro Oil

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the cilantro, making sure to push all the leaves under the boiling water.

3. 3

   Blanch the cilantro for 5 seconds.

4. 4

   Drain and immediately plunge into a bowl of ice water.

5. 5

   Drain well and squeeze out all liquid.

6. 6

   In a blender, puree the cilantro with the olive oil.

7. 7

   Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.

8. 8

   Store in the refrigerator for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.