With hot summer days behind us, the second round of local herbs are coming into season. That means it’s time to preserve your fresh farmers market herbs with market founder Brenda Langton’s Cilantro Shallot Oil. Drizzle on burritos or tacos, grilled chicken or fish, soups, salads and roasted vegetables–anywhere you would add fresh cilantro. Brenda recommends storing a few jars in the freezer so you can enjoy local herbs year round!
For this recipe, we’re reusing jars from our new sponsors at Oui Yogurt by Yoplait. Every Saturday in September and October Oui is giving away reusable lids for their yogurt jars at the market. Simply stop by the Information Booth for complimentary lids for your food preserving needs (sauces, dressings, dried herbs, fresh ground chilies…) Find more ideas for reusing jars at: www.ouibyyoplait.com/crafts
Cilantro Shallot Oil
Ingredients
- ½ cup packed washed cilantro leaves
- ½ Tablespoon shallot or 1 clove mild garlic
- a pinch of black pepper
- ¼ teaspoon salt
- ¾ cup olive oil
Instructions
Puree ingredients in a blender or food processor until smooth, about one minute. Store in the refrigerator in a glass jar for up to 2 weeks or in the freezer for several months.
To serve, drizzle on burritos or tacos, meat or fish, soups, salads and roasted vegetables–anywhere you would add fresh cilantro!
