Herb Oil Recipe
Learn how to make fresh herb oil with garden herbs and olive oil (or any oil), vibrant, flavorful, and perfect for drizzling, dipping or finishing any meal.
Servings: 16 tablespoons
Calories: 174kcal
Ingredients
- ½ to 1 cup neutral oil olive oil, avocado oil, grapeseed, or your favorite
- 1 ½ to 2 cups fresh herbs packed (basil, parsley, cilantro, dill, tarragon, chives, mint, or a mix)
Instructions
- Blanch the herbs. Bring a small pot of water to a boil. Add the fresh herbs for about 10 seconds, just until bright green. Immediately transfer them to a bowl of ice water to stop the cooking. This locks in the vibrant green color and keeps your oil tasting fresh, not grassy.
- Dry completely. Drain the herbs and pat them very dry with paper towels or a clean kitchen towel. Any excess water can cause the oil to spoil faster.
- Puree. Add the herbs and oil to a blender or food processor. Blend until very smooth.
- Strain. Pour the mixture through a fine mesh strainer lined with cheesecloth into a clean bowl or jar. Let it drip naturally. Don’t press too hard or the oil may turn cloudy. For an ultra-smooth finish, allow it to sit for an hour, then strain again after sediment settles.
- Store. Transfer the strained herb oil to a clean glass jar or bottle. Seal and refrigerate.
Notes
Note on stems: Tender stems (like basil, parsley, or cilantro) add plenty of flavor and can be used. Avoid tough, woody stems (like rosemary or thyme) as they can be bitter or stringy, which will affect the oil. Strip the leaves from those and discard the woody stems.
Nutritional information estimated for 1 cup final herb oil (1 tablespoon serving).
Nutrition
Calories: 174kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 1mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg