Cilantro Oil

• 2 cups packed cilantro leaves
• 1 cup lighttasting olive oil

1. Bring a large saucepan of water to a boil.
2. Add the cilantro, making sure to push all the leaves under the boiling water.
3. Blanch the cilantro for 5 seconds.
4. Drain and immediately plunge into a bowl of ice water.
5. Drain well and squeeze out all liquid.
6. In a blender, puree the cilantro with the olive oil.
7. Strain the puree through 6 layers of cheesecloth or a paper coffee filter and put in a sterilized glass bottle, tightly capped.
8. Store in the refrigerator for up to 2 weeks.

cilantro, lighttasting olive oil

Taken from www.foodnetwork.com/recipes/cilantro-oil-recipe.html (may not work)