Recipe: Tama Matsuoka Wong's Pine Needle Oil

Friday, December 13, 2013

Aromatic and good as a base for a dressing or for brushing on grilled or roasted fish or chicken.

Makes  1 cup


1 cup 3 ounces (4 cups) aromatic pine needles (from three 2-foot pine branches), dried at room temperature for 1 day

2 teaspoons salt

2 teaspoons red pepper flakes

1 cup grapeseed or canola oil

In a coffee or spice grinder, working in batches, blend the pine needles to a powder with the salt and red pepper flakes. In a pint jar, stir the powder into the oil. Store in the refrigerator for up to a month.

Reprinted from Foraged Flavor by Tama Matsuoka Wong with Eddy Leroux. Copyright (c) 2012. Photos copyright (c) 2012 by Thomas Schauer Studio for Photography LLC. Published by Clarkson Potter/Publishers, a division of Random House, LLC.


More in:

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.



Supported by