Cilantro oil

Yield: 1 Servings

Measure Ingredient
2 cups Packed cilantro leaves
1 cup Lighttasting olive oil

Bring a large saucepan of water to a boil. Add the cilantro, making sure to push all the leaves under the boiling water. Blanch the cilantro for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out all liquid . In a blender, puree the cilantro with the olive oil. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped. Store in the refrigerator for up to 2 weeks. Yield: about ¾ cup Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/14/96 show Recipe By : TOO HOT TAMALES PANTRY STAPLES SHOW #TH6289 From: Pat Asher <asher@...> Date: Wed, 30 Oct 1996 20:11:54 ~0600 (

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