Uploaded August 2022 | Updated September 2026, 2 hours ago
How to make vibrant bright green delicious herb oils. I show you how to make beautiful fresh herb oils with both a simple technique and the added optional extra of using a centrifuge if you are super fancy and have access to one. The full recipe is bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Herb Oil Method -
This works for multiple different fresh green herbs.
200g Freshly picked herb leaves (ie, lemon verbena, parsley, mint, dill etc)
300g Grapeseed oil
Blanch the herb leaves in a large pan of rapidly boiling water for one minute, then remove the herbs quickly and transfer straight into ice water.
Strain the blanched herbs and squeeze out any excess moisture, then allow the herbs to sit until dry to the touch.
Combine the herbs with the oil, place in a blender and blend continuously on high for 10 minutes or until the mix reaches 60C.
Strain the blended herb oil through a coffee filter..
Once prepared, I spin my herb oils in a centrifuge to get them as clear as possible. But if you don’t have access to a centrifuge you can still get great results by filtering the finished herb oil through a coffee filter.
Store the oil in the fridge short term or in the freezer for longer storage.
Video Timestamps -
00:00 Intro
1:13 Herb Oil Method
3:30 Optional Centrifuge Step
How to make vibrant bright green delicious herb oils. I show you how to make beautiful fresh herb oils with both a simple technique and the added optional extra of using a centrifuge if you are super fancy and have access to one. The full recipe is bellow.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Herb Oil Method -
This works for multiple different fresh green herbs.
200g Freshly picked herb leaves (ie, lemon verbena, parsley, mint, dill etc)
300g Grapeseed oil
Blanch the herb leaves in a large pan of rapidly boiling water for one minute, then remove the herbs quickly and transfer straight into ice water.
Strain the blanched herbs and squeeze out any excess moisture, then allow the herbs to sit until dry to the touch.
Combine the herbs with the oil, place in a blender and blend continuously on high for 10 minutes or until the mix reaches 60C.
Strain the blended herb oil through a coffee filter..
Once prepared, I spin my herb oils in a centrifuge to get them as clear as possible. But if you don’t have access to a centrifuge you can still get great results by filtering the finished herb oil through a coffee filter.
Store the oil in the fridge short term or in the freezer for longer storage.
Video Timestamps -
00:00 Intro
1:13 Herb Oil Method
3:30 Optional Centrifuge Step
