One of my favorite parts of summer is heading outside and grabbing a handful of fresh herbs. I often freeze them or make pesto out of them, but lately I’ve been making herb-infused oils for salad dressings, marinades, roasting veggies, etc. I can’t stop using it, and it’s so easy. Try it with some fresh herbs from your garden or buy some fresh herbs at the farmer’s market this weekend.
- 2 cups herbs
- 1 cup good oil (I mostly use organic extra virgin olive oil)
- 1/2 tsp or so of salt
- Wash herbs thoroughly.
- Bring a small stock pot of water to a boil. Put ice cubes in a medium-sized bowl and fill with cold water.
- Dump herbs in the boiling water to blanch for one minute, and then place in the ice bath for a few minutes.
- Strain herbs in a colander to remove all water from the leaves. Press gently to make sure as much water is strained out as possible.
- Add the strained herbs to a blender or food processor with the oil and salt. Puree completely.
- Use immediately or store in a glass jar. If you aren't going to use it within 2-3 days, strain out the herbs. The flavor gets better as it ages, but you should use it up within 7-10 days regardless.
- If you're going to strain the herbs, use a mesh strainer and cheesecloth to get out as much herbs as possible. Leave it to strain for 2-3 hours.
I also just pureed some and froze it in ice cubes to add to soups or sauces in the winter.