We love herb oils and this combination of fresh and dry herbs makes flavoring foods easy.
This is Joel’s go-to savory oil that he uses in so many dishes. It’s delicious with vegetables and potatoes, as a dip for bread, makes a great marinade for proteins, and can be used to make vinaigrettes and dressings.
This Emerald Herb Oil is made with fresh Italian parsley, fresh rosemary, and dried thyme. But this is just the beginning of the many combinations you can create using your favorite herbs and spices.
With just six ingredients, making this is a breeze.
Pour the olive and grapeseed oils into a blender. Add fresh Italian parsley, fresh rosemary, dried thyme, and a little salt. Blend for about 20 seconds until combined. You should still have small bits and pieces of the herbs. Transfer herb oil to a jar and store in the fridge for up to a week, stirring before each use as the herbs settle to the bottom of the container.
Safety Alert
We love garlic, but we don’t add it to the herb oil until we are finalizing our dish.
Botulinum spores are part of nature and are found in soil. Because garlic bulbs grow underground, they can easily pick up these spores, which can cause botulism. Botulinum spores on garlic thrive in oxygen-free environments like oil.
Eating raw garlic on its own doesn’t pose a threat of botulism, since it’s exposed to air. Nor does heating garlic in oil, or mixing raw garlic and oil and using it right away.
For oils that are given several months shelf life in the fridge, the herbs are normally blanched for 10 seconds to kill any trace of botulinum spores. Since we’re only making small batches to use immediately or for up to a week and we wash our herbs well, we can safely omit the step of blanching the herbs.
This Emerald Herb Oil is great in mashed potatoes, white bean dip, cauliflower mash, buckwheat pilaf, as a marinade for meats, tossed with fresh pasta, drizzled over minestrone soup, and in so many more dishes.
A flavor alternative to butter, this flavored oil can season anything from veggies to meats. So turn those leftover herbs into a super-simple and handy herb oil.
Be sure to try this herb oil on our Loaded Herb-Roasted Smashed Potatoes.
Emerald Herb Oil
Yield 1-1/8 Cups
Free of: gluten and top 8 allergens.
This flavored oil can season anything from veggies to meats.
Ingredients
1/2 cup olive oil
1/2 cup grapeseed or canola oil
1/2 cup roughly chopped Italian parsley, loosely packed
1 tbsp fresh rosemary, stems removed and chopped
1 tsp dried thyme
1/4 tsp salt
Instructions
- Pour the olive and grapeseed oils into a blender or food processor. Add the parsley and rosemary which have been rinsed before chopping, followed by the thyme and salt. Blend or pulse for approximately 20 seconds until combined. You will still have bits and pieces of the chopped herbs.
- Place mixture into a covered jar. Store in the refrigerator for up to a week.
Courses Sauces & Condiments
Awesome Photos and simple recipes. I can’t wait to try it at work.
Thanks, CJ
Hi CJ,
Thanks! Let us know what you try it with. It’s so versatile. This week alone, we’ve used it in a white bean dip, tossed with GF bread cubes for croutons, and in a sweet potato puree. The sweet potato puree was great with pasta and also over crepes stuffed with mushrooms and spinach. This is one of Chef Joel’s favorites. He’s always coming up with new recipes using it.