1. Wash the herbs thoroughly, and set them aside. Prepare an ice bath, and set aside.

2. Bring a medium stockpot of water to a boil. Add the herbs, and cook until wilted, about 15 seconds. Drain in a colander; transfer to ice bath. Using a slotted spoon, remove herbs from ice bath, and pat dry.

3. Place the herbs in the bowl of a food processor fitted with a metal blade. Add 1/3 cup canola oil. Process until smooth. Add the remaining 1 2/3 cups oil; pulse to combine.

4. Transfer to an airtight container; let sit at room temperature for 8 hours or overnight.

5. Strain the infused oil through two layers of cheesecloth set in a sieve; discard the solids. Store infused oil in an airtight container, refrigerated, up to 1 week.