Making Fresh Herb Oil
Herb oil is made by blanching fresh herbs for exactly ten seconds to lock in their bright green pigment, shocking them in ice water, and then blending them with a neutral oil before straining. This process creates a shelf-stable, vibrant infusion that draws the raw essence of herbs like basil, parsley, or cilantro into a versatile liquid condiment.
Temperature control is your primary constraint
If the oil gets too hot during the blending process, the heat will oxidize the chlorophyll, turning your bright green oil a dull, muddy brown.
- Small saucepan
- Spider strainer
- Large bowl with ice water
- High-speed blender
- Fine mesh sieve lined with a coffee filter or cheesecloth
What goes in.
- 2 cupsfresh herbs (basil, parsley, or cilantro leaves)
- 1 cupneutral oil (grapeseed or canola)
Thermal fixation
Briefly submerging herbs in boiling water deactivates the enzymes that cause browning; moving them immediately to ice water stops the cooking and keeps the color vivid.
The method.
Prepare the ice bath
Fill a bowl with cold water and two handfuls of ice. Set it next to your stove.
Blanch the herbs
Bring a small pot of water to a rolling boil. Drop the herbs in and count to ten. Use the spider strainer to lift them out immediately.
Shock
Plunge the hot herbs into the ice water. Let them sit until they are completely cold to the touch.
Dry
Squeeze the herbs firmly in a clean kitchen towel. Get them as dry as possible; any residual water will make the oil cloudy and shorten its shelf life.
Blend
Place the dried herbs and the oil into the blender. Run on high until the mixture is deep green and smooth, about 60 seconds.
Strain
Pour the mixture through the coffee filter-lined sieve into a clean jar. Do not press on the solids; let gravity pull the oil through to keep it clear.
When it doesn't go to plan.
Discard the fibrous stems and only use the leaves for a cleaner, brighter flavor.
Store the finished oil in a dark glass bottle in the refrigerator to protect the color from light degradation.
Use the leftover herb solids as a base for compound butter or stir them into mayonnaise.
The ones that keep coming up.
How long does this keep?
Kept in an airtight container in the refrigerator, it will maintain its quality for about one week.
Can I use olive oil?
You can, but the strong flavor of extra virgin olive oil may overpower delicate herbs like basil or parsley.
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