Description
This green mint oil is a delicious and flavorful addition to any dish. It’s easy to make and will elevate your cooking game. The oil can be stored in the refrigerator for up to a week.
Ingredients
- 1 cup loosely packed fresh mint leaves
- 1 bunch parsley
- ¼ teaspoon dried mint
- 1 cup extra-virgin olive oil
Method
- Fill a mixing bowl with ice water.
- Bring a pot of water to a boil, add the fresh mint, and blanch for 20 seconds.
- Immediately transfer the mint to the ice water and set aside to cool.
- Put the parsley, blanched mint, and dried mint in a blender.
- Blend on medium speed and, with the motor running, drizzle in the oil.
- The herbs should puree and the mixture emulsify.
- Increase the speed to high and continue to blend for 2 more minutes, until you begin to see steam rise and the emulsion begins to break, with the green oil separating from the herbs.
- Pour the herbed oil into a mixing bowl set in a large bowl of ice so that it cools quickly.
- Once it has cooled, about 5 minutes, strain the oil through a coffee filter. (Note: This may take several hours.)
- Discard the herb pulp and transfer the oil to a sealed container.