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.
Herb oil can be refrigerated up to two days before using; bring to room temperature before serving.