Cilantro Oil Serving Size - 8 Prepared By - Monica & Bill Recipe Rating
			1 1/2 cups canola oil 1 cup packed fresh cilantro leaves (stems included) 10 fresh spinach leaves 1/2 teaspoon kosher salt
			Combine the oil, cilantro, spinach, and salt in a blender and blend for 5 minutes. Strain through a fine-mesh strainer (don't press on the solids, or the oil will get cloudy) into a bowl. This can be made up to 2 days in advance and refrigerated. Bring to room temperature before serving.