Name: Cilantro Oil
Yield: Makes about 1 1/4 cups
Ingredients: 2 cups coarsely chopped fresh cilantro leaves and tender stems; 3/4 cup olive oil; 2 green onions, chopped; 1 medium jalapeño chili with seeds, chopped (about 1 tablespoon); 2 garlic cloves, chopped; 1/4 cup water

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

Recipe information

Yield
Makes about 1 1/4 cups

Ingredients

2 cups coarsely chopped fresh cilantro leaves and tender stems

3/4 cup olive oil

2 green onions, chopped

1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)

2 garlic cloves, chopped

1/4 cup water

Preparation

Combine all ingredients except water in processor. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer. Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.)

Recipe notes

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