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Bob Blumer

One-minute Herb Oil for Everything

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This is an excellent use for “tired” herbs (and their tender stems too).
Print Recipe
Total Time 1 hour
Course: Sauces
Ingredients Method

Ingredients
  

  • ½ cup olive oil
  • 1 large handful of whatever herb—or mix of herbs—you have on hand (basil, parsley, cilantro, dill, fennel tops, celery tops, chives, mint.
  • 1 garlic clove, smashed
  • 1 tablespoon of lemon juice
  • salt and freshly ground black pepper to taste.
Optional (add none, any or all of the following)
  • 1 teaspoon capers
  • ¼ - ½ teaspoon chili pepper flakes
  • 1 – 2 anchovies

Method
 

  1. Toss everything in a blender, hit high, and let motor run for 1 minute. BOOM, done!!!
  2. Keep in fridge for 2-3 days or freeze in ice cube tray for longer storage. (Storing fresh herbs or garlic in oil for extended periods can increase the risk of anaerobic bacteria growth.)

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