Fresh herbs can elevate a dish with their flavor, aroma, and color. Taking it a step further, you can transform those herbs into herb oils and add eye-catching drizzles to your food. Besides aesthetics, making herb oils results in more intense herb flavor and prolongs the life span of the herbs.
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Briefly cook fresh herbs (any tender herbs from basil to chives to tarragon will work) in boiling water, drain, and immediately submerge them in an ice bath to stop the cooking. This technique, called blanching and shocking, locks in their green color to prevent the finished oil from turning muddy and preserves the fresh flavor.
Do You Really Need to Blanch the Herbs?
Our science editor Paul Adams explains that blanching the herbs before blending them is important because it deactivates two enzymes: polyphenol oxidase, which would otherwise turn the blended herbs brown and create unpleasant flavors, and chlorophyllase, which degrades the natural chlorophyll and thus also causes darkening. Once those enzymes are deactivated in the boiling water, you can blend the herbs without discoloration or unpleasant flavors.
Once the herbs are well chilled, drain and dry them to remove any excess water so that it doesn’t dilute the oil. Transfer the herbs to a blender, add vegetable oil, and process until well pureed. Opting for vegetable oil over extra-virgin olive oil avoids introducing bitterness (when olive oil is mechanically agitated in a blender, it can physically break down and become unpalatably bitter). Strain the blended oil through cheesecloth to remove any pulverized pulp, then it’s ready to use or store.
How to Use Fresh Herb Oils
Drizzle them on:
- Pasta, risotto, and polenta
- Fish and chicken
- Scrambled eggs
- Avocado toast
- Pizza and garlic bread
- Salads and soups (such as our Roasted Garlic Soup with Parmesan Croutons)
- Sliced fruit
- Desserts (such as our Strawberry–White Chocolate Mousse)
Plus:
- Dip bread in them
- Use them to make salad dressings
