Bob McGee's Herb Oil - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped
- 1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped
- 1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped
- 2 tablespoons brine-packed capers, drained, finely chopped
- 1 teaspoon chili flakes
- 2 salt-packed anchovies, rinsed, dried and finely chopped
- 1 clove garlic, finely chopped
- Zest and juice of 1 lemon, zest finely chopped
- 2 cups olive oil
- Sea salt
- Freshly ground black pepper
Instructions
- Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste.
- NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.
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