HERBED “GREEN OIL”
This colorful, flavorful oil makes a valuable addition to your kitchen arsenal. It adds flavor and color to vinaigrettes and sauces, can be used in aioli for a vivid visual effect and added flavor, or simply used as a drizzle and plate garnish with finished dishes.
This version uses basil, but you can use any herbs you happen to have on hand. If you find yourself frequently buying a large bunch of a given fresh herb, but only using a small portion of it in your recipe, this is an excellent way to preserve and utilize the rest. Baby spinach and/or parsley are often used to provide color without adding a dominant flavor, but you can omit those if you wish and use four cups of soft herbs.
Ingredients
3 cups baby spinach, tightly packed
1 cup fresh basil, tightly packed
1 cup olive oil, or a neutral-flavored oil of your choice
2-3 drops chlorophyll (optional)
Method
Drop the spinach and basil into the jar of your blender. Add ¼ to 1/3 of the oil and process until the mixture forms a thick paste, then add the remaining oil in a thin stream.
Process for about 5 minutes in a high-powered blender (ie, BlendTec, Vitamix or similar), until the oil is very warm to the touch.
Place a fine-mesh strainer over a clean bowl. You can optionally line it with several layers of cheesecloth, or a muslin jelly bag, for an extra-clear oil.
Pour the herb and oil mixture from the blender jar into the strainer. Let it drain for several minutes. Pressing down on the herbs can help extract more oil, but will also increase sediment. It will taste fine, either way.
Add the chlorophyll to the oil, if you’re using it. It will help the oil retain its vivid green color. Chilling the oil immediately, in the refrigerator or over an icewater bath, will also help preserve its color.
Transfer the oil to an airtight jar, and refrigerate. It will keep for a couple of months.
