The ultimate version - simplified.
1 part Herbs
2 part Vegetable Oil (neutral)
1. Rinse and dry your herbs. Pick the herbs off their stems.
2. Weigh the herbs and add double amount of neutral vegetable oil. Blend at high speed for about 5 minutes.
3. Strain the oil through a fine cloth. Keep the herb oil in a squeezy bottle or a jar, always in your fridge, or store it in the freezer in small batches.
You can use virtually any herbs to make herb oil. Some of the herbs that oxidize quickly (basil, mint) need to be blanched before using for herb oil, to avoid ending up with brown oil.
Don't use herb stems to make herb oil, as stems contain more water than the herb leaves and are better for a different use.
Always make sure that your herbs are washed and dry before making herb oil.
The cloth that you will be using for straining should be used exclusively for straining oils. Don't wash the cloth in the washing machine to avoid fragrances and chemicals in your herb oil. Rinse it in hot water after each use.
Save the herb pulp after straining the oil. Season it with a sprinkle of salt and use it as a spread, or use it in a salsa or pesto.
Herb oil will last for a week in the fridge, and is best to be kept in the freezer in small batches. Use anywhere you would use extra virgin olive oil.
This recipe is from my book Surplus: The food waste guide for chefs and is also a part of my online course Zero-waste cooking at home, where you can find more recipes and tips on zero-waste friendly cooking.
Download the recipe below