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This recipe brought to you by:

Jonathan Cartwright

Featured Chef Jonathan Catwright, Group Chef de Cuisine, Grace Hotels, and Executive Chef, The White Barn Inn, Kennebunkport, ME.

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Cilantro Oil

Executive Chef Jonathan Cartwright shares this recipe from The White Barn Inn in Kennebunkport, Maine.

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4.0 out of 5 stars(1)

Featured Chef Jonathan Cartwright shares this cilantro oil recipe, which can be drizzled on his Lobster Spring Rolls.

Serves: 1 Cup

Ingredients:

1 bunch fresh cilantro
1 cup vegetable oil

Method:

1. Fill a medium saucepan with water and bring to a boil. Drop the cilantro into the boiling water for a few seconds, then drain and refresh in a large bowl of ice water until cool.

2. Squeeze all excess liquid from the blanched cilantro and place it in the jar of a blender with the oil. Blend on high for 30 seconds, until the cilantro is pureed. Strain the oil through a fine sieve lined with cheesecloth. Store any remaining cilantro oil in a covered container in the refrigerator.

1 comment

Meredith Childs I used this as a salad dressing with balsamic the other day. Delicious!

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