Many Herbs Oil
Try it on crusty French bread, roasted potatoes or broiled asparagus
  • CourseSauce
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 1/2cup Italian parsley, chopped
  • 1/2cup fresh basil, ribboned or chopped
  • 1/2cup other fresh herbs: rosemary, marjoram, thyme, sage (optional)
  • 1-2cloves garlic, minced
  • 1pinch red pepper flakes
  • 1/2tsp sea salt
  • 1pinch freshly ground black pepper, to taste
  • 1cup extra virgin olive oil
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.
Many Herbs Oil
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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