herb infused oils

Ingredients

• 2 cups herbs
• 1 cup good oil (I mostly use organic extra virgin olive oil)
• 1/2 tsp or so of salt

Instructions

1. Wash herbs thoroughly.
2. Bring a small stock pot of water to a boil. Put ice cubes in a medium-sized bowl and fill with cold water.
3. Dump herbs in the boiling water to blanch for one minute, and then place in the ice bath for a few minutes.
4. Strain herbs in a colander to remove all water from the leaves. Press gently to make sure as much water is strained out as possible.
5. Add the strained herbs to a blender or food processor with the oil and salt. Puree completely.
6. Use immediately or store in a glass jar. If you aren't going to use it within 2-3 days, strain out the herbs. The flavor gets better as it ages, but you should use it up within 7-10 days regardless.
7. If you're going to strain the herbs, use a mesh strainer and cheesecloth to get out as much herbs as possible. Leave it to strain for 2-3 hours.