Cilantro Oil

1. 1

   Blanch the cilantro and parsley in boiling water for 15 - 30 seconds.

2. 2

   Drain and plunge into ice water.

3. 3

   Drain in a strainer or colander and press gently to squeeze out excess moisture.

4. 4

   Using a blender, puree the cilantro, parsley, oil and salt.

5. 5

   Let sit for 24 hours at room temperature.

6. 6

   Strain and store in the fridge for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.