Description
This homemade lemon herb oil is bright, fresh, and full of flavor. Made with lemon zest, cilantro, and bay leaf, it’s the perfect finishing oil to elevate fish, vegetables, pasta, and more.
Ingredients
Scale
- 1 cup grapeseed oil
- Zest of 5 lemons
- Zest of 1 lemon (for finishing)
- 1 bay leaf
- 1 small bunch fresh cilantro, roughly chopped
Instructions
- Prepare the lemons
Wash and dry the lemons. Zest 5 lemons, making sure to avoid the white pith. - Infuse the oil
In a small saucepan, combine grapeseed oil, lemon zest, bay leaf, and chopped cilantro.
Heat on low for 5–7 minutes. Do not boil. - Cool the mixture
Remove from heat and let the oil cool completely. - Strain the oil
Strain through a fine mesh sieve or cheesecloth into a clean bowl or jar. - Add fresh zest
Add the zest of 1 lemon directly into your storage jar. Pour the strained oil over it.
Notes
Store and chill
Seal and refrigerate. Use within 1–2 weeks.
- Use organic lemons for the best flavor and safety.
- Keep the heat low to avoid bitterness.
- Adding fresh zest at the end boosts the citrus aroma.