Bob McGee's Herb Oil
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.
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