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Many Herbs Oil

Olive oil and fresh garden herbs

Many Herbs Oil
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Try it on crusty French bread, roasted potatoes or broiled asparagus
  • CourseSauce
  • CuisineGluten-free, Vegan, Vegetarian
Many Herbs Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Try it on crusty French bread, roasted potatoes or broiled asparagus
  • CourseSauce
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 1/2 cup Italian parsley, chopped
  • 1/2 cup fresh basil, ribboned or chopped
  • 1/2 cup other fresh herbs: rosemary, marjoram, thyme, sage (optional)
  • 1-2 cloves garlic, minced
  • 1 pinch red pepper flakes
  • 1/2 tsp sea salt
  • 1 pinch freshly ground black pepper, to taste
  • 1 cup extra virgin olive oil
Servings:
Units:
Instructions
  1. Prepare the herb oil at least 1.5 hours before serving for maximum flavor.
  2. Finely chop the herbs and garlic. Add herbs, garlic, red pepper, salt and pepper to the olive oil.
  3. Use as a dip for bread, brush on roasting potatoes or asparagus or even brush on pizza crust.
  4. Refrigerate any leftovers promptly and use within 2-3 days.
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