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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 55.7
  • Total Fat: 6.1 g
  • Cholesterol: 0.8 mg
  • Sodium: 14.7 mg
  • Total Carbs: 0.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

View full nutritional breakdown of Herb Oil calories by ingredient
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Herb Oil

Submitted by: XTMONT
Herb Oil

Introduction

This is a great way to use up any leftover fresh herbs you may have. The resulting oil is a great way to flavor fish, chicken, veggies, and my favorite, eggs. This is a great way to use up any leftover fresh herbs you may have. The resulting oil is a great way to flavor fish, chicken, veggies, and my favorite, eggs.
Number of Servings: 24

Ingredients

    2 cups herbs of your choice, roughly chopped (I like parsley, cilantro, oregano, and tarragon)
    2-3 cloves of garlic
    1 tsp anchovy paste
    2/3 cup olive oil
    Juice of 1/2 lemon

Directions

Place herbs, garlic, and anchovy paste in a blender, and process until finely chopped ( you may need to add up to 1/4 cup of water to weigh the herbs down). With the motor running, slowly add the olive oil until fully blended and emulsified. Add lemon juice to taste (this will also help the herbs to stay green when storing it).

Store in the refrigerator in a sealed jar for up to a week or two. Makes 24 (1 tbsp) servings.

Number of Servings: 24

Recipe submitted by SparkPeople user XTMONT.





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