Spring market counters are overflowing with bright green bunches, but fresh herbs soft leaves turn dark quickly in the crisping drawer. Blending extra stems and leaves into a silky herbal oil preserves their peak flavor while giving you an effortless finish for soup, roasted potatoes, or rustic breads.
Blanching Keeps the Color Bright
Plunging your tender herbs into boiling water for five seconds deactivates the enzymes responsible for browning. Immediately transfer them to a bowl of ice water to lock in that striking emerald shade. Squeeze out every drop of excess water with a clean tea towel before sending them to the blender.
Water is the ultimate enemy of oil emulsions. If moisture remains in the leaves, your final herb oil will look cloudy and separate faster in storage.
Picking the Right Base Oil
While extra virgin olive oil offers rich flavor, a heavy peppery oil can easily overpower delicate tender basil and chives. A blend of neutral avocado oil with a light olive oil lets the herbs shine bright while maintaining a velvety mouthfeel. Pour the oil into the blender while running it on high until the mixture is completely smooth.
Straining and Storing Your Batch
Pass the blended mixture through a fine mesh strainer lined with a coffee filter suspended over a glass jar. Let it drip naturally without pressing the solids down, which keeps the liquid clear and brilliant. Keep your finished herb oil in a cool fridge and spoon it over roasted chicken or fresh mozzarella all week long.