Herb Oil
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Martha Stewart Living, February 2004
- Yield Makes about 1 cup
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Ingredients
- 1 cup mint leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon coarse salt
Directions
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Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add mint and parsley to boiling water; cook 30 seconds. Drain, and plunge herbs into
ice-water bath immediately. -
Wrap herbs in a paper towel; squeeze out as much liquid as possible. Puree herbs with oil in a blender until well blended, about 3 minutes. Stir in the salt.
Cook's Note
Herb oil can be refrigerated up to two days before using; bring to room temperature before serving.
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