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Cilantro Oil

  • Yield: 3/4 cup


  • 1/2 cup (packed) cilantro leaves
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 3/4 cup olive oil


  • Combine all of the ingredients in a food processor or blender and purée about 1 minute. Store in the refrigerator in an airtight jar or bottle for up to 1 week.