Cilantro Shallot Oil

by Laura FrerichsTastemaker in Residence

We had a similar sauce made with parsley this weekend that we poured on grilled eggplant rounds, grilled chicken, bread and salad. I can’t wait to try this with cilantro. Via Brenda Langton, Mill City Farmers Market.

Cilantro Oil2.jpeg

Ingredients
½ cup packed washed cilantro leaves
½ Tablespoon shallot or 1 clove mild garlic
a pinch of black pepper
¼ teaspoon salt
¾ olive oil

Instructions

  1. Puree ingredients in a blender or food processor until smooth, about one minute.

  2. Store in the refrigerator in a glass jar for up to 2 weeks or in the freezer for several months.

  3. To serve, drizzle on burritos or tacos, meat or fish, soups, salads and roasted vegetables–anywhere you would add fresh cilantro!