Cilantro Oil
Ingredients
Directions
Drop the cilantro into boiling water for a few seconds, then rinse in ice water.
Squeeze the blanched cilantro dry.
Blend the oil and cilantro together for 30 seconds, then strain through a cheesecloth.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Vegetable or olive oil
- Carries the herb's flavor and gives the finished oil its smooth, fluid body.
- Fresh cilantro
- Supplies the bright herbal aroma and the green color of the oil.
The step that matters
Blanch briefly, then chill in ice water. Heat breaks down the chlorophyll that keeps cilantro green. A few seconds in boiling water sets the color, and the ice bath stops further cooking. Longer blanching turns the herb dull olive-brown and weakens the oil's color.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.