Chive Oil
Ingredients
- 2 Cup Olive Oil
- 1 Large Bunch Fresh Chives
- 5 or 6 medium garlic Cloves
- Salt and Pepper to taste
Instructions
- Roughly Chop the Garlic and chives into pieces no longer than an inch. Keep them separate. Heat 2 to 4 Tbsp oil in a saute pan. Lightly saute the garlic over medium high heat until softened. Add the chives and remove from the heat. You just want to brighten the color of the chives.
- Transfer this to a blender and add the rest of the oil and a little salt and pepper. Puree on the highest setting until the oil is a vivid green.
- Strain the oil through a coffee filter or cheese cloth. If you don't mind the chunks in the oil, you can skip straining. But, it looks cleaner without the pieces in it. Plus, you can use the strained out solids as a marinade for your protein like chicken, fish, or vegetables. Since the oil now has vegetables in it, you should keep it refrigerated until use.
Notes
This recipe makes enough chive oil to last a while. You can keep it in the refrigerator for use when and where you want.