Best 7 Pureed Herb Oil Recipes

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Pureed herb oil is a versatile and flavorful condiment that can be used to add a bright, herbaceous flavor to a variety of dishes. Made by blending fresh herbs with olive oil, pureed herb oil is a simple yet elegant way to elevate the taste of everything from grilled meats and roasted vegetables to pasta and sandwiches. Whether you are looking to add a touch of sophistication to your next dinner party or simply want to enjoy the fresh taste of herbs in your everyday cooking, pureed herb oil is the perfect solution. With its vibrant color and tantalizing aroma, pureed herb oil is sure to become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

HERB OIL



Herb Oil image

Provided by Sam Sifton

Categories     condiments

Time 5m

Number Of Ingredients 6

1 bunch fresh thyme
1/2 bunch fresh rosemary
1 bunch fresh sage
5 cloves garlic, peeled
1 tablespoon kosher salt
2 1/2 cups extra-virgin olive oil

Steps:

  • Put herbs, garlic and salt into a food processor. Add a splash of olive oil, and pulse to combine. Place mixture into a jar.
  • Add the rest of the olive oil. Store in the refrigerator. Lasts about a week.

HERB OIL



Herb Oil image

Provided by Alton Brown

Time 10m

Yield 2 cups

Number Of Ingredients 9

1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil

Steps:

  • In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.
  • Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

BASIL OIL (AND OTHER HERB FLAVORED OILS)



Basil Oil (and Other Herb Flavored Oils) image

Provided by Food Network

Categories     condiment

Yield 4 servings

Number Of Ingredients 2

Use 1 cup packed leaves to 2 cups pure olive oil.
Use 4 cups packed leaves to 2 cups pure olive oil.

Steps:

  • In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
  • It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

HERB OIL



Herb Oil image

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It's quick and easy to make, and it looks and tastes great.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

1 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon coarse salt

Steps:

  • Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add mint and parsley to boiling water; cook 30 seconds. Drain, and plunge herbs intoice-water bath immediately.
  • Wrap herbs in a paper towel; squeeze out as much liquid as possible. Puree herbs with oil in a blender until well blended, about 3 minutes. Stir in the salt.

MEDITERRANEAN HERB OIL



Mediterranean Herb Oil image

This is adapted from the December 2003 issue Bon Appetit, and has to be one of the reasons I pay the extra $$$ for an international subscription. I've made this twice already, once to keep for my very own and once to give as gifts, using pretty oil bottles with pouring spouts. This oil is wonderful in some pasta or grilled fish. You can also use it to make extra-special brushetta. Oh, and don't even think of using dried herbs instead of the fresh!

Provided by Mirj2338

Categories     Very Low Carbs

Time 11m

Yield 4 cups, 128 serving(s)

Number Of Ingredients 5

1/2 cup fresh basil, very finely minced (I use a mezzaluna)
1/2 cup fresh oregano, very finely minced
1/2 cup fresh thyme, very finely minced
1/2 cup fresh parsley, very finely minced
4 cups olive oil (splurge for the good stuff)

Steps:

  • Put all the minced herbs in a heavy saucepan.
  • Add the oil.
  • Bring it to a simmer over medium heat, stirring every now and again.
  • Simmer for 10 seconds.
  • Take the pan off the heat, keep stirring for another 30 seconds.
  • (Yes, seconds.) Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?).
  • Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
  • Divide the herb oil between 4 pretty oil bottles.
  • Seal tightly.
  • Keep in the fridge at least 1 day to develop the flavors.
  • Keep this oil in the fridge.

Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9, Sodium 0.3, Carbohydrate 0.1, Fiber 0.1

POTATO, PARSNIP, AND HERB-OIL PUREE



Potato, Parsnip, and Herb-Oil Puree image

Parsnips bring earthy interest to this potato mash. Infused oil elevates the easy side dish from expected to extraordinary.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
3 whole black peppercorns
1 dried bay leaf
1 large rosemary sprig
1 piece (1 inch) cinnamon stick
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2 pounds parsnips, peeled and cut into 1-inch pieces
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg

Steps:

  • Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over low heat. Remove from heat, and let stand, covered, until cool. Strain. Meanwhile, cook potatoes and parsnips in a large pot of salted boiling water until tender, 20 to 25 minutes. Drain, then immediately mash with infused oil, salt, and nutmeg.

PUREED HERB OIL



Pureed Herb Oil image

Make and share this Pureed Herb Oil recipe from Food.com.

Provided by littlemafia

Categories     Easy

Time 12h5m

Yield 1 serving(s)

Number Of Ingredients 3

1 cup fresh herbs, leaves such as
cilantro, basil, parsley or mint
1 cup light virgin olive oil

Steps:

  • Blanch herbs in boiling water. Refresh under cold water. Pat dry.
  • Puree blanched herbs in a blender with oil until mixture is creamy.
  • Pour into a decorative airtight jar and shake well. Refrigerate overnight.
  • Let mixture come to room temperature.
  • Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
  • Keep oil covered and refrigerated.

Tips:

  • Choose fresh, aromatic herbs: The fresher the herbs, the more flavor they will impart to the oil.
  • Use a variety of herbs: Don't be afraid to experiment with different herb combinations to create unique and flavorful oils.
  • Use a good quality olive oil: The type of oil you use will also affect the flavor of the finished product. Choose a good quality extra virgin olive oil for the best taste.
  • Infuse the oil slowly: The longer you infuse the oil, the more flavor it will absorb. However, be careful not to over-infuse the oil, as this can make it bitter.
  • Strain the oil before using: Once the oil is infused, strain it through a fine-mesh sieve to remove any solids.
  • Store the oil in a cool, dark place: Pureed herb oil can be stored in a jar or bottle in the refrigerator for up to 2 weeks.
  • Use the oil in a variety of dishes: Pureed herb oil can be used in a variety of dishes, including salads, pasta dishes, grilled meats, and roasted vegetables.

Conclusion:

Pureed herb oil is a delicious and versatile condiment that can be used to add flavor and complexity to a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 2 weeks. Experiment with different herb combinations to create unique and flavorful oils that will enhance your favorite dishes.

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