2 cups of olive oil
3 cups (packed) cilantro leaves
Salt and pepper
Combine all ingredients in a food processor or blender and process for 5 minutes. Stain into a squeeze bottle. Refrigerate until ready to use; bring to room temp when ready to use.
This oil is great as a garnish to add color and flavor to soup or any of these recipes. Super easy and Keeps for several days.
Pairs Well With
Recipe from Bobby Flay
For the Southwestern Cuisine Cooking Class - 110
From the VIP Page titled "Really Good Shit That Goes with Southwestern Cuisine".
This is a bright and flavorful oil that adds a beautiful and tasty garnish to your Mexican and Latin dishes. Thanks Bobby, love ya, call me, mean it!