Making infused oils and vinegars at home is a wonderful way to capture the colorful beauty and delightful, fresh flavors of summer produce and, for at least a few moments, control the flow and path of time. Here are 6 of my favorites:
Ingredients
- 3 packed cups of fresh herbs and/or green onions
- 16 ounces neutral oil
Preparation
Method: Blanch herbs and green onions. Pat dry. Pulse with oil in a food processor until the herbs have been finely ground. Store in the refrigerator for 4 hours. Strain and then store in a lidded sterilized jar for 2-3 weeks.
Tips: Blanching the herbs and green onions is what develops the bright green color of this herb oil, so don't skipthat step.
Use a single herb or any combination of fresh herbs.
