Fresh Herb Oil

Sometimes we have some fresh herbs we cannot use up that week. We are out of town or have some dinner bookings and know we wont eat it. This allows you to freeze and use later in soups, salad dressings, maranades, dips, on oven baked fish, or simply dipping bread into. Add any spices you like, this is the simple outline of the herb oil.

Aliesha Mcgilligan

Ingredients:

•  1 bunch of fresh Streamside coriander or parsley or both
• ½ cup sunflower oil
• Pinch of salt (optional, for flavour)

Directions:

1. Wash the coriander thoroughly to remove any dirt or debris.
2. Dry the coriander completely using a salad spinner or by patting it with a clean towel. Any moisture can cause spoilage.
3. To preserve the bright green colour: optional.
4. Bring a small pot of water to a boil and prepare an ice bath.
5. Submerge the coriander in the boiling water for 10–15 seconds.
6. Immediately transfer it to the ice bath to stop the cooking process.
7. Pat the coriander dry thoroughly.
8. Add the coriander and sunflower oil and salt to a blender or food processor. I used a Nutri bullet.
9. Blend on high speed, briefly, until the mixture is smooth and vibrant green. Scrape down the sides as needed.
10. If you want you can strain this, I have left the coriander in.
11. Freeze the oil in ice cube trays and use as needed (up to 3 months).