I created this Cilantro Oil to use on a Spelt Flatbread with Roasted Spiced Carrot Purée. To make an infused oil, select the type of oil you prefer, such as a mild vegetable oil, extra-virgin olive oil, nut oils, etc. Combine the oil with herbs, spices, garlic, or a any combination. This is a delicious accent for soups, stews, flatbreads, pizza, or a dipping oil for crusty breads. Use an infused oil for a creative twist on a salad dressing or vinaigrette. Drizzle over meat, chicken or fish. Lots of options!
This cilantro oil is quick and easy to make. Place the oil, chopped cilantro, and salt in a blender or food processor and purée. Strain for a delicate drizzle of infused oil or leave the pulp in for a stronger flavor.
Food Safety Note
Any infused oil that contains raw ingredients has a limited shelf life – 4-5 days tops, and must be refrigerated. The herbs, spices and garlic contain bacteria, commonly anaerobic bacteria, that thrive in oxygen-free environments like an infused oil. Plus a little masking tape on the jar with the date.
Flavored oils are a great way to enhance a dish. Drizzle over chicken, fish, vegetables or on top of soup. Use sparingly, this cilantro oil packs lots of flavor.
- Prep Time: 10
- Total Time: 10
- Yield: 1 cup
- Category: Condiment
- Method: Puree
¾ cup olive oil
2 cups roughly chopped cilantro
¼ teaspoon coarse salt
Place the oil, cilantro and salt in the base of a food processor or blender and puree thoroughly.
Refrigerate up to 4 days.
Use at room temperature.
Strain for a refined drizzle. Keep the pulp for a stronger flavor.