The Family Home Blog

Delicious Arugula-Infused Oil

Aug 19, 2016
|
Alison Lewis

We often hear of herb-infused oils, but this recipe for arugula oil is my new favorite summer oil blend. You can use this oil as a salad dressing—tossed with balsamic vinegar or red wine vinegar, drizzled over a pasta dish, or as a dip for appetizers like crostini. This oil also makes a great base for marinades and sauces. The best part is that preparing this recipe is so simple (only five minutes), and it can also be a great gift idea for friends and family.

I love the robust, peppery flavor of arugula, but what’s even better is that it’s packed with vitamins, minerals and antioxidants. Arugula is said to be great for skin with its high antioxidant properties, and good for strengthening your brain, improving eyesight and boosting the immune system.

Be sure to start with the freshest arugula and quality olive oil. Also make sure to wash and pat dry your arugula and lemon before blending. Store chilled in a mason jar or in a small Ziploc® Brand Container for up to three days.

Arugula oil homemade salad dressing in mason jar

Arugula Oil

Prep: 5 minutes
Yield: about 1 cup

Ingredients

  • 1 cup packed arugula leaves, washed and dried
  • 2 cloves garlic
  • 1 tablespoon lemon zest
  • 2 cups good quality extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste

Directions

In a blender or food processor, blend arugula and garlic, pulsing 3 times. Add lemon zest, oil, and salt and pepper to taste. Blend for 30 seconds or until mixed well, cover and place in the refrigerator to chill for 1½ hours. Then, remove until the mixture is at room temperature and pour through a fine sieve into a bowl. Arugula oil may be made 3 days ahead and chilled, covered.

Have you ever prepared homemade infused oil?

Photo courtesy of Alison Lewis.

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