Cilantro Oil

Have I ever told you that I have a thing for cilantro?  Oh, I have? Well, you can see what a dunce I’ve been then: A professed cilantro-lover, who’s never made cilantro oil before.  Bows head in shame.

The thing was, I never had even thought of cilantro oil before.  I add lots of cilantro to lots of things and it is a total-pain-in-the-ass to go out to the store solely for cilantro on a cold, wintery night but I never thought of another option.  Then finally, over the weekend I made cilantro oil and—while it’s not quite the real thing, less pungent—now I can unabashedly put it on anything (well, almost).

I’ll be showing you the reason why I made the cilantro oil (can you guess it? hint: it slurps) in a few days, though I’ve got to admit that my favorite use is drizzled over some of the ah-maze-ing bread I’ve been baking from this book.  So go ahead, make this cilantro oil before I let you in on its partner-in-recipe; I’m sure you’ll find some use for it.

Cilantro oil

  • 1 cup coarsely chopped fresh cilantro
  • 1/4 cup safflower oil
  • 1/2 teaspoon salt

Purée cilantro, oil, and salt in cleaned blender (or with immersion blender), scraping down sides of blender (or bowl) several times. Pour oil into a jar or bottle and use within a few days or a week.  You can also strain out the solids for a smoother oil.

18 thoughts on “Cilantro Oil”

  1. I also love cilantro and have a big bunch in the fridge leftover from some mexican meatball soup I made this weekend. Now I have something to do with it!

    Thanks for the great idea. What kind of bread did you bake? I baked my first “real” loaf of bread this weekend and I feel uberproud…haha.

    Have a great hump day!

  2. What a good idea! It would be super useful for leftovers from the bunch after using it in a recipe. Do you keep it on the counter or somewhere darker, like the pantry, as you would for storing oils? It might keep longer if you store it somewhere dark-ish.

  3. Whitney: I’ve been baking bread from Artisan Bread in Five Minutes a Day… it’s so easy and fan-friggin-tastic bread.

    Claire: I actually store it in the fridge – it doesn’t solidify like other oils. I’m sure it lasts longer than a week, but wanted to err on the side of not-eating-spoiled-foods.

    Kristine: It would certainly work with olive oil. Actually, next time I make it I’ll probably use it instead (wanted only the flavor of cilantro to shine with this one.)

  4. What a great idea! I just wish it would stay longer than a week. I’m constantly buying new cilantro and never finishing the old bunch, I think it’s impossible!

  5. I love Artisan Bread in Five Minutes a Day. It’s perfect for a working mom like me who’s always pressed for time. Hubby will love the cilantro oil, can’t wait to give it a try.

  6. Robin, I’m making your roast chicken with bacon, roast potatoes & mushrooms again tonight by request of my wife and my daughter. They have been talking about it for the last three days.

  7. also, if you blanch the cilantro (or any other green herb for oil) the color will not only be brighter, it will also last instead of turning black.

  8. Something of a cilantro fanzine going on over here.
    I use it fresh in a rabbit dish with chili’s, peppers, lime. Drizzling this oil over the finished dish would be great. I’ll be giving that a try.
    Your oil would be great with poached halibut or similar

    1. Kayce: My cilantro oil never turned black, but yes, I’m sure the color would be brighter. This oil was my fast-track version of an herb oil.

      Greg: Poached halibut sounds so fantastic.

      1. Herb-infused oils can be dangerous if kept too long. It should be refrigerated and stored in the fridge for not longer than a month. Also blanching the cilantro would help considerably I would think.
        Thank you for your fabulous recipe(s)! I love them all!

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