I first heard about chive oil from my friend Lindsay Cameron Wilson. She calls it a “flavor bomb” for salads and it’s totally true. Just a drizzle elevates simple salads or vegetables to a whole new level. And because it’s so easy to make, it’s already a staple in my kitchen. Once blended, strain the chive oil to get a smoother oil, or leave it “pesto-y” by keeping it unstrained as we did here. More tips and tricks from Lindsay on sparking joy in the kitchen here.Print
Chive oil is a great flavor bomb for drizzling on salads! Vegan, gluten-free, and paleo, chive oil can kick any salads or veggies up a notch.
- 2 ounces fresh chives
- 3/4 cup extra virgin olive oil
- Bring a small saucepan full of water to boil.
- Dip chives in boiling water for 10 seconds; drain and rinse with cool water. Dry with a dish towel or paper towel.
- Place herbs and oil in a blender and process 3 to 4 minutes until bright green and smooth.
- Strain (optional): Let mixture sit for 45 minutes so the herb flavor transfers to the oil. Strain through a double layer of cheesecloth and discard solids. Straining is not necessary: oil will be more “pesto-y” if not strained, but still delicious!
- Store chive oil in the refrigerator for up to 4 days or freeze in ice cube trays for later use.
Keywords: chive oil, chive dressing, chive salad dressing