Herb Oils

Herb oils are one of the best kitchen hacks ever. And herb oils are an excellent way to preserve summer flavor well into the winter. Herb oils elevate almost anything savory. From meats to roasted veggies, egg dishes, pizza, salads, sandwiches and pies to international favorites like pilaf, tacos & fajitas, curries and more. Herb oils make everything shine. And the best thing is, the recipe for making herb oils couldn’t be more flexible and forgiving. It’s one of my personal all time hacks.

Here we made a Cilantro Dill oil. You can experiment and discover your new favorite herb oil! Herb oils have so many uses. Drizzle them over soups, sandwiches, rice, stews, roasted meats and vegetables, eggs, tacos and fajitas, salads and curries.

WHAT

2 – 3 cups of fresh leafy herbs with soft stems (single herb or combinations of herbs)
2 tsp acid (citrus, apple cider, white wine or red wine) – balance bitterness / hold color
1/2 tsp salt (kosher or sea salt) – preservative
3/4 cup quality oil (extra virgin olive oil, avocado oil, grapeseed oil)
airtight container for storing

HOW

Make sure your herbs are clean and dry. In the bowl of a food processor, add herbs, acid and salt. Pulse until well combined, scraping down sides as needed.
Turn food processor on and slowly drizzle oil in to incorporate. Scrape down sides as needed. After oil has been added, continue blending for 1 minute.
Store in an airtight container in the refrigerator for up to 2 weeks. In the freezer for 6 months or longer.

TIPS and VARIATION

Here’s where making herb oils gets fun!

Yes, you can combine fresh leafy herbs with dried herbs such as rosemary, dill or even dried chiles.
Yes, you can combine the same fresh leafy herbs with their dried counterpart. For example fresh and dried basil. Or fresh and dried dill.
Yes, you can mix basil, cilantro, dill, parsley, celery leaves, chives, spring onions….etc etc etc. That’s the point!
Yes, you can use spicy oil or sesame oil or mustard oil. Or any combination.
No, I don’t recommend using balsamic vinegar as it may be too sweet. However once the herb oil is made, it can be combined with balsamic vinegars to make dressings or marinades.
Ideas for storage include freezing in ice cube trays, freezing in small food storage containers, freezing flat in plastic bags and “breaking off” a little as you need it. Herb oils store best in the freezer. You can keep it in an airtight container in the refrigerator for up to two weeks.