lemony dill-mint oil

this lemony dill-mint oil is inspired by the herby olive oil dip they serve at meyhouse, a bay area turkish restaurant — it was so good that we got seconds of the bread and thirds of the dip! i even told the boy that i would be happy to skip the mains and just eat more bread hehe.

this oil is super versatile, you can serve it with crusty bread as a dip, or serve over roasted fish (salmon, branzino, mahi mahi!), or even use it as a dressing for a grain bowl or vegetables. this makes a good quantity of oil, i usually share half of it with my parents, but you can also halve the recipe!

i used:

• 2/3 cup extra virgin olive oil (i used filippo berio’s organic evoo)
• 1 cup packed dill ~15 sprigs
• 1/2 cup packed mint leaves ~24 leaves
• 1/4 cup lemon juice
• 5 cloves garlic
• zest of 1/2 lemon
• pinch of salt

to make lemony dill-mint oil:

• prep the herbs by removing thick stems from the dill and plucking the mint leaves
• in a blender or food processor, combine olive oil, dill, mint, garlic, lemon zest, lemon juice, and a pinch of salt
• pulse until the mixture is mostly smooth with some flecks of herbs remaining
• taste the oil and adjust salt, garlic, or lemon juice as desired
• transfer to a jar and store in fridge up to 3 days, bring to room temp before serving as it may have solidified in the fridge! freeze any remainder oil in ice cube trays and defrost as needed