Use this recipe to make our Grilled Oaxacan Shrimp appetizers.
- Yield: Makes 1/4 cup
Source: Martha Stewart Weddings, Summer 2005
- 1 cup tightly packed fresh cilantro leaves
- 1/4 cup plus 3 tablespoons vegetable oil
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.