Seasoning, Flavored Oil and Flavored Vinegar Recipes

Pureed Herb Oil

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  • 1 cup fresh herb leaves, such as cilantro, basil, parsley or mint
  • 1 cup light virgin olive oil


  1. Blanch herbs in boiling water.
  2. Refresh under cold water. Pat dry.
  3. Puree blanched herbs in a blender with oil until mixture is creamy.
  4. Pour into a decorative airtight jar and shake well.
  5. Refrigerate overnight.
  6. Let mixture come to room temperature.
  7. Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
  8. Keep oil covered and refrigerated.

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