Recipe - Fresh Leafy Herb Oils

2 cup Fresh herbs stemmed,
Lightly
Packed
1 cup Olive oil or more
Salt and pepper to taste

Blanch the herbs in lightly salted, boiling water until they turn a bright
green (about 5 seconds). Drain and plunge immediately into ice water to
stop
the cooking and set the color. This blanching step inactivates the enzymes
that cause the herbs to turn brown and develop an oxidized flavor.

Pat the herbs dry and add to a blender or food processor along with enough
oil to cover. Blend briefly to make a thick paste. Pour into a clean tall
jar
and cover with up to 2 inches of oil. Stir well or shake and store covered
in
the refrigerator for at least 1 day or up to 3 to 4 days depending on color
and flavor desired. Strain the oil carefully through a fine filter or
cheesecloth. The oil should be a very bright green and very fragrant.
Season
with salt and pepper if desired and store covered in the refrigerator for
up
to 3 weeks.

Title in Full: Fresh Leafy Herb Oils (Basil, Mint, Chive, Cilantro,
Parsley, Shiso)

Posted to MCRecipe Digest V1 #157

Date: Tue, 16 Jul 1996 15:44:28 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : John Ash, Cooking Right, TVFN