New This Month

Cilantro Oil

Use this recipe to make our Grilled Oaxacan Shrimp appetizers.

  • Yield: Makes 1/4 cup

Photography: Schiller,Charles

Source: Martha Stewart Weddings, Summer 2005


  • 1 cup tightly packed fresh cilantro leaves
  • 1/4 cup plus 3 tablespoons vegetable oil


  1. Puree cilantro and 3 tablespoons oil in a blender until thick and smooth. Slowly blend in remaining 1/4 cup oil. Pour oil mixture through a fine sieve into a medium bowl; discard solids. Cilantro oil can be stored in the refrigerator in an airtight container up to 8 hours.


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