Cilantro Oil / Parsley Oil

INSTRUCTIONS

1. Bring a large saucepan of water to a boil
2. Add the cilantro, making sure to push all the leaves under the boiling water
3. Blanch the cilantro for 5 seconds
4. Drain and immediately plunge into a bowl of ice water
5. Drain well and squeeze out all liquid.
6. In a blender, puree the cilantro with the olive oil
7. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
8. Store in the refrigerator for up to 2 weeks!