Vibrant, aromatic, and impossibly fresh, this cilantro oil is a simple way to elevate everyday dishes. Drizzle it over grilled fish or roasted chicken, swirl it into a deconstructed salsa, or use it to turn sautéed summer squash into something restaurant-worthy. The bright green color and herbaceous flavor capture the essence of summer—but because it’s delicate, make only what you’ll use within a few days, or freeze a portion for later.
INGREDIENTS:
1 bunch cilantro, roots and lower stems trimmed
1/4 cup flat leaf parsley leaves
3/4 cup sunflower of grapeseed oil
Salt, for boiling water
Special Equipment:
Cheesecloth (enough to line a strainer large enough to hold all herbs and oil after puréeing)
METHOD:
Bring a large pot of generously salted water to a boil. Prepare an ice-water bath (at least one-third ice). Place the herbs in a strainer and immerse them in the boiling water for 10–15 seconds—just until wilted. Immediately plunge the strainer into the ice bath to stop the cooking. Once cool, remove and pat the herbs completely dry using towels.
Roughly chop the herbs into ½-inch pieces. Add half the herbs and just enough oil to cover to a blender. Purée on medium speed for 1 minute. If the herbs don’t move freely, add a bit more oil. Once puréeing smoothly, increase speed to high and blend for another minute.
With the motor running, add the rest of the oil and remaining herbs in two additions, blending for 2 minutes after the final addition until smooth and bright green.
Transfer the purée to a jar, cover, and refrigerate for at least 12 hours (or overnight) to allow the flavors to develop. Line a fine strainer with cheesecloth and place it over a bowl. Pour the mixture into the strainer and let it drain naturally. When it slows to a drip, gently lift and bounce the cloth—do not squeeze—to avoid clouding the oil.
Transfer the clear oil to a small, airtight bottle or squeeze bottle. Keep refrigerated up to 5 days, or freeze for up to 2 months.
CHEF NOTES:
Air is the enemy of bright green oils—store in the smallest possible bottle to minimize oxidation. Small squeeze bottles, available at beauty supply or kitchen shops, make it easy to drizzle precisely where you want it.
Use cilantro oil as a finishing touch for grilled fish, roasted chicken, summer vegetables, or even soups and grain bowls.
YIELD: About 1/3 cup
