Coriander and Basil Infused Oil

When we were planning our last boat trip, I wanted a solution for fresh herbs
Chef Ming Tsai from the programme Simply Ming made this coriander/cilantro oil which I thought could solve my problems.

This is an excellent idea.
It’s not overly flavourful, you could say subtle, and it has lasted in the fridge for a couple of months which is just what you need on the boat.
I used it for cooking and also it made a superb drizzling oil for pizza, pasta, chicken anything else you fancied.
I also made a basil oil.
Very easy as well

· 3 bunches coriander, washed, spun dry and leaves picked
· 1/2 cup packed spinach leaves
· 1 tablespoon sugar
· 2 cups rice bran oil
· Sea salt to taste
Prepare an ice bath with a strainer.
Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water. Add the coriander and spinach and blanch for 2 minutes until soft but still very green.
Immediately, transfer to an ice bath and chill.
Squeeze out all excess water and transfer to a blender.
Add sugar and blend on high speed, adding the oil in a steady stream.
Purée should be green and smooth.
Season with sea salt and freshly ground black pepper and check for flavor.
Store Coriander Oil in an airtight jar.