** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Blanch the herbs in lightly salted, boiling water until they turn a bright green (about 5 seconds).
2. Drain and plunge immediately into ice water to stop the cooking and set the color.
3. This blanching step inactivates the enzymes that cause the herbs to turn brown and develop an oxidized flavor.
4. Pat the herbs dry and add to a blender or food processor along with enough oil to cover.
5. Blend briefly to make a thick paste. Pour into a clean tall jar and cover with up to 2 inches of oil.
6. Stir well or shake and store covered in the refrigerator for at least 1 day or up to 3 to 4 days depending on color and flavor desired.
7. Strain the oil carefully through a fine filter or cheesecloth.
8. The oil should be a very bright green and very fragrant.
9. Season with salt and pepper if desired and store covered in the refrigerator for up to 3 weeks.
10. Comments: I've had oils last for more than 8 weeks before they begin to fade or develop off flavors.
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Dietary Notes:
This recipe is low-sodium with 32mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 130% of your daily recommended intake per serving. This recipe is high in Vitamin C with 63% of your daily recommended intake per serving. This recipe is high in Vitamin E with 117% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Olive Oil allergies.
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