This is a great flavor enhancer that can be used as a marinade, or to finish grilled chicken, fish, steak or vegetables. Add it to some sherry or red wine vinegar for a great salad dressing.
Makes 2-3 cups
Homemade Herb Oil
By Beth Jones
Ingredients
- 1 bunch fresh mint, roughly chopped
- 1 bunch fresh basil, roughly chopped
- 1 bunch fresh dill, roughly chopped
- 2 large cloves garlic, minced
- 1 ½ cups olive oil or sunflower oil
- 1 teaspoon coarse salt
- ½ teaspoon coarsely ground black pepper
Instructions
Mix all ingredients in a bowl or large mason jar. Store in the refrigerator for up to 1 week, or freeze in smaller batches for later use. Oil will congeal when cold-allow to come to room temperature or heat gently in a saucepan.
