Herb Oil For Everything
Herb Oil for Everything
Long before I was a nutritionist, I was a chef at a catering company, and this herb oil was the “secret ingredient” behind almost everything on our menu. It went into nearly every main dish, chicken, steak, fish, mushroom, and more before grilling or searing. Veggies were tossed in it before steaming, and potatoes were roasted with it. It gave everything an extra boost of flavor (along with a generous pinch of salt and pepper).
Today, I use it much the same way (or occasionally whisk in a splash of vinegar for a quick salad dressing). It’s a fantastic way for backyard and patio gardeners to use up an abundance of fresh herbs. It keeps well in the fridge for a couple of weeks and freezes beautifully for longer storage.
Makes: about 1½ cups
Prep time:
Total time:
- ½ cup packed parsley leaves and tender stems
- ½ cup packed basil leaves
- 2 Tbsp. rosemary leaves
- 6-8 cloves garlic
- 1 cup oil (I like a mix of about ¾ cup avocado oil and ¼ cup olive oil)
- Place all the ingredients in a wide mouth pint jar. Use an immersion blend to blend until the herbs and garlic are finely chopped. Alternatively, put all ingredients in a blender and blend until herbs and garlic are finely chopped.
- Store covered in the refrigerator for up to two weeks.
Tip: Try freezing it in ice cube trays so you can pop out a portion whenever you need it. Just be sure to use dedicated trays—that garlic flavor lingers! Feel free to play around with the herb combinations based on what you have on hand.
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