Ingredients Jump to Instructions ↓

  1. 1 bunch (4 ounces) fresh cilantro with stems

  2. 1/3 cup water

  3. ? cup corn, peanut, or canola oil

Instructions Jump to Ingredients ↑

  1. Process the cilantro with the water in a mini-chop until pureed. Transfer the puree to a saucepan, bring it to a boil, and immediately remove the pan from the heat. When cool, pour the puree into t ajar with a tight-fitting lid, add the oil, cover, and shake well. Refrigerate for at least 2 hours to develop the flavor. Use the oil within a few days, refrigerating between uses.

  2. To strain the mixture, after it has rested for 2 hours, pour it into a bowl lined with a clean kitchen towel , and press it through the towel into the bowl. Set it aside for 30 to 45 minutes. Skim off and discard the oily residue that rises to the surface. Pour out and reserve the green oil in the middle, and discard the watery liquid that collects at the bottom of the bowl. Refrigerate the oil between uses, and don’t keep it for longer than a few days.


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