Circle B Kitchen
Recipe courtesy of Peter Reinhart
This herb oil is so great to use as a marinade for fish or chicken or to drizzle over crostini or pizza. If you prefer to leave out the spice, just omit the crushed red pepper, but once this is in your fridge, you'll find a million uses for it, such as this incredibly amazing ricotta spread that we cannot be without.
1 cup olive oil
2 teaspoons dried or freeze-dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried or fresh rosemary
1/2 teaspoon sweet or smoked paprika
1 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
Combine the above ingredients in a jar and shake or stir to combine thoroughly. Refrigerate in an airtight container and use as desired, being careful to stir the mixture well before each use as the herbs will settle to the bottom. After being refrigerated, the oil will become a bit solid. You can take it out of the fridge an hour or so before you plan to use it, run a little hot water over the container to return the oil to its liquid state, or heat it briefly in the microwave.