How Do You Make Cilantro Oil

You make cilantro oil by blending fresh cilantro with a neutral oil and then straining the mixture.
 
It’s one of those things that sounds fancy but is actually super simple to pull off at home.
 
If you’ve ever wondered how do you make cilantro oil, the answer is basically just herbs, oil, and a little patience.
 
This vibrant green oil is a game-changer for tacos, soups, grilled meats, and even eggs.
 
The best part is you don’t need any special equipment beyond a blender or food processor.
 
In this post, we’ll walk through exactly how to make cilantro oil, plus a few tips to keep it bright and fresh.
 
Let’s dive in.
 

How Do You Make Cilantro Oil? The Basic Method

When you make cilantro oil, you’re essentially infusing oil with the fresh, grassy flavor of cilantro.
 
The process is quick, and the results are way better than anything store-bought.
 
Here’s the core technique.
 

1. Gather Your Ingredients

To make cilantro oil, you’ll need a big bunch of fresh cilantro, about two cups packed.
 
You’ll also need one cup of neutral oil like grapeseed, canola, or avocado oil.
 
A pinch of salt is optional but helps balance the flavor.
 
Some people add a clove of garlic or a squeeze of lime, but let’s keep it classic for now.
 

2. Wash and Dry the Cilantro Thoroughly

Rinse your cilantro under cold water to remove any dirt or grit.
 
Then dry it really well with a salad spinner or paper towels.
 
Any water left on the leaves can make your cilantro oil spoil faster.
 
This step matters more than you’d think.
 

3. Blend Cilantro and Oil Together

Add the cilantro and oil to your blender or food processor.
 
Blitz it on high for about 30 to 60 seconds until the mixture is smooth and bright green.
 
You’ll see the oil turn a gorgeous emerald color as the cilantro breaks down.
 
That’s exactly what you want when you make cilantro oil.
 

4. Strain the Mixture

Pour the blended cilantro oil through a fine-mesh strainer or cheesecloth.
 
Press down on the solids with a spoon to squeeze out every last drop of oil.
 
You can discard the leftover cilantro pulp or save it for another use.
 
The strained oil is your finished cilantro oil, ready to use.
 

5. Store It Properly

Transfer your cilantro oil to a clean glass jar or bottle.
 
Keep it in the fridge, where it’ll last about one to two weeks.
 
If you want it to last longer, you can freeze it in ice cube trays.
 
That way you always have cilantro oil on hand when a recipe calls for it.
 

Tips for Making the Best Cilantro Oil

Making cilantro oil is easy, but a few tricks can take it from good to amazing.
 
Here’s what I’ve learned after making it dozens of times.
 

1. Use Fresh, High-Quality Cilantro

The flavor of your cilantro oil depends entirely on the cilantro you start with.
 
Look for bright green leaves with no wilting or yellow spots.
 
If your cilantro is past its prime, your oil will taste bitter and dull.
 
So always start with the freshest bunch you can find.
 

2. Blanch the Cilantro for a Longer Shelf Life

If you want your cilantro oil to stay bright green for weeks, try blanching the cilantro first.
 
Drop the leaves into boiling water for about 10 seconds, then transfer them to an ice bath.
 
This locks in the color and slows down spoilage.
 
Then blend as usual, and you’ll have cilantro oil that looks as good as it tastes.
 

3. Choose the Right Oil

Neutral oils work best because they let the cilantro flavor shine.
 
Olive oil can work too, but its strong taste might overpower the cilantro.
 
If you do use olive oil, go for a light or refined version rather than extra virgin.
 
That way your cilantro oil stays fresh and herbal, not heavy.
 

4. Don’t Skip the Salt

A pinch of salt in your cilantro oil enhances the flavor and helps preserve it slightly.
 
Just a little goes a long way.
 
You can always add more later, but you can’t take it out.
 
So start small and taste as you go.
 

Ways to Use Cilantro Oil

Now that you know how do you make cilantro oil, let’s talk about how to use it.
 
This stuff is incredibly versatile.
 
Drizzle it over tacos, burritos, or nachos for an instant flavor boost.
 
Swirl it into soups like tortilla soup or black bean soup.
 
Use it as a marinade for chicken, shrimp, or fish before grilling.
 
Mix it into rice, quinoa, or salad dressings for a fresh, herby kick.
 
You can even brush it onto corn on the cob or roasted vegetables.
 
Honestly, once you start making cilantro oil, you’ll find yourself putting it on everything.
 

1. Cilantro Oil as a Finishing Oil

One of the best ways to use cilantro oil is as a finishing oil.
 
That means you add it after cooking, not during.
 
This preserves the fresh cilantro flavor and keeps the color vibrant.
 
Just a drizzle on top of a finished dish makes it look and taste restaurant-quality.
 

2. Cilantro Oil in Dressings and Sauces

You can also whisk cilantro oil into salad dressings, marinades, or sauces.
 
It adds a fresh, grassy note that brightens up heavier flavors.
 
Try it in a lime-cilantro dressing or a creamy avocado sauce.
 
The possibilities are endless when you make cilantro oil at home.
 

3. Cilantro Oil for Meal Prep

If you’re into meal prep, cilantro oil is your new best friend.
 
Make a big batch on Sunday and use it throughout the week.
 
It keeps well in the fridge and adds instant flavor to any dish.
 
Plus, it’s a great way to use up cilantro before it goes bad.
 

So, How Do You Make Cilantro Oil?

You make cilantro oil by blending fresh cilantro with oil, straining the mixture, and storing it properly.
 
It’s a simple process that yields a versatile, flavorful oil you’ll want to use on everything.
 
Whether you’re drizzling it over tacos or mixing it into dressings, cilantro oil is a must-have in your kitchen.
 
So next time you have a bunch of cilantro sitting in the fridge, don’t let it wilt.
 
Make cilantro oil instead, and enjoy that fresh, bright flavor anytime.