📝 About This Recipe
This stunning, neon-green oil is a chef's secret weapon for transforming ordinary plates into gourmet masterpieces. By blanching and shocking fresh cilantro, we lock in a deep, verdant hue and a clean, herbaceous flavor that far surpasses simple blended oils. It is the perfect finishing touch, offering a silky mouthfeel and a bright aromatic punch that elevates everything from seafood to creamy soups.
🥗 Ingredients
The Herb Base
- 2 large bunches Fresh Cilantro (stems included, roughly 4-5 ounces total)
- 1/2 cup Baby Spinach (optional, for extra color stability)
The Oil & Aromatics
- 1 cup Grapeseed or Neutral Oil (high quality, must be neutral to let the herb shine)
- 1/2 teaspoon Fine Sea Salt (to enhance the herbal notes)
- 1 strip Lime Zest (peeled with a vegetable peeler, no white pith)
Blanching & Cooling
- 8 cups Water (for the blanching pot)
- 2 tablespoons Kosher Salt (for seasoning the blanching water)
- 2-3 cups Ice Cubes (for the ice bath)
👨🍳 Instructions
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1
Prepare a large bowl with ice and cold water to create an ice bath; set this aside near your stove.
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2
Bring 8 cups of water to a rolling boil in a large pot and add the 2 tablespoons of kosher salt.
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3
Submerge the cilantro (stems and all) and the baby spinach into the boiling water for exactly 15-20 seconds until the leaves turn a bright, electric green.
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4
Immediately remove the herbs with tongs or a slotted spoon and plunge them into the ice bath to stop the cooking process and lock in the color.
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5
Once the herbs are completely cold, remove them from the ice bath and squeeze them firmly with your hands to remove as much water as possible.
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6
Place the squeezed herb ball into a clean kitchen towel or several layers of paper towels and wring it out again; moisture is the enemy of a shelf-stable oil.
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7
Roughly chop the blanched, dried herb ball to help the blender blades catch the fibers easily.
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8
Place the herbs, the neutral oil, sea salt, and the strip of lime zest into a high-speed blender.
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9
Blend on the highest speed for about 60-90 seconds. The friction may warm the oil slightly, which helps the chlorophyll infuse into the fat.
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10
Prepare a fine-mesh strainer lined with a coffee filter or two layers of cheesecloth over a clean glass jar or bowl.
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11
Pour the blended mixture into the filter and allow it to drip through naturally; do not press on the solids, or the oil will become cloudy.
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12
Once the oil has finished dripping (this may take 30-60 minutes), discard the solids and transfer the clear, green oil to a sterilized glass bottle.
💡 Chef's Tips
Always use a neutral oil like grapeseed, canola, or avocado; extra virgin olive oil has too strong a flavor and can turn bitter when blended at high speeds. The secret to the bright green color is the 'blanch and shock' method—never skip the ice bath. Ensure the herbs are bone-dry after blanching; any residual water will cause the oil to splatter and decrease its shelf life significantly. Store the oil in an airtight, dark glass bottle in the refrigerator to preserve the color; light and heat are the enemies of chlorophyll. If the oil solidifies slightly in the fridge, let it sit at room temperature for 10 minutes before using.
🍽️ Serving Suggestions
Drizzle over a chilled Gazpacho or a hot, creamy Potato Leek soup for a stunning visual contrast. Use it to finish grilled sea bass or scallops to add a fresh, aromatic brightness. Whisk into a lime-based vinaigrette for a sophisticated salad dressing. Dot over a plate of fresh burrata and heirloom tomatoes for a modern twist on a Caprese. Swirl into a bowl of hummus or Greek yogurt dip to impress guests at your next gathering.