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Herbed Corn Oil

by Ann Reed for Roasted Garlic & Basil Fettuccine

It is great to experiment and give it a try to some new flavours even for the oil you're using in your cooking. Simple oil can be absolutely different and become incredibly enriched with new flavors if you add a bunch of fresh herbs to it.

Ingredients

3 cups (packed) fresh parsley leaves

1 garlic

1 tablespoon finely grated lemon zest

1 1/4 cups extra-virgin olive oil

1/2 teaspoon kosher salt

Directions

  1. Peel garlic and grind it meticulously. 
  2. Pulse parsley and lemon zest in a food processor until coarsely chopped.
  3. Add garlic and pulse again.
  4. Add oil and salt and pulse again until well combined.
  5. Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.