Reduce food waste & repurpose those herbs!
If you are anything like me, you feel some type of way when your fresh herbs start to turn. Especially when you haven’t used them to the fullest extent that you initially intended (urgh!) Well, guess what?! Now you will have a strategy to salvage those delicate herbs for at least 3-4 days longer. The solution? Herb oil!
Good extra virgin olive oil makes a difference
Herb oil is the easiest and quickest condiment you can whip up that can be drizzled on countless dishes. All you need are some fresh herbs or ones that have just turned (as used in this recipe), good extra virgin olive oil, and a food processor or blender. I used HemisFares Unfiltered Extra Virgin Olive Oil because it is a little stronger in flavor than filtered oil so you get the best bang per drop.
Also, the ratio of oil to herbs is equally as important. I like a chunkier oil, so I keep it at about a 2:1 ratio. That is 2 parts herbs to 1 part oil. If you prefer a smoother consistency, add more oil. And if you prefer no chunks at all, just strain out the basil to only be left with an infused oil. You can’t tell me that green oil isn’t cool!
Use whatever herbs you already have
Evidently, basil oil is the most popular of the herb oils in the culinary world. However, I encourage you to try making herb oil with practically any edible herb, such as:
- Parsley
- Cilantro
- Thyme
- Chives
- Tarragon
- Sage
I know that whatever herb you choose will be a winner!
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What should I put my herb oil on?
I’m so glad you asked! Check out this Warm Roasted Veggie Salad that features my 3-Step Basil Oil recipe.
- Wash and thoroughly dry the basil leaves.
- In a small food processor, add the basil, olive oil, salt, and pepper.
- Blend everything together until the basil appears moderately minced. Serve in a small bowl.
- NOTES: You may top the mixture with additional oil to help it preserve for 3-4 days in the refrigerator and then bring it to room temperature when ready to use.
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Ingredients
Directions
- Wash and thoroughly dry the basil leaves.
- In a small food processor, add the basil, olive oil, salt, and pepper.
- Blend everything together until the basil appears moderately minced. Serve in a small bowl.
- NOTES: You may top the mixture with additional oil to help it preserve for 3-4 days in the refrigerator and then bring it to room temperature when ready to use.
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