Description
Adapted from The Summertime Anytime Cookbook from Shutters on the Beach
Ingredients
Scale
- 1 cup coarsely chopped fresh cilantro leaves
- 1/4 cup organic extra-virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
- In a blender or food processor, puree the cilantro, oil, and salt. Pour the mixture into a fine-mesh sieve set over a bowl and let it drain for 15 minutes. Store the oil in an airtight container at room temperature for up to 5 days. I used a a plastic squirt bottle to store the oil in. It works great for adding swirls into the soup.
Notes
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