Herb oil is a simple way to add a little spark to any dish. It comes together quickly and stores well. This is a great way to use up any leftover herbs in your refrigerator crisper.
- 2 cups lightly packed soft herbs: parsley, cilantro, basil, dill, chives, mint, or tarragon are all good options.
- ¾ cup high quality olive oil
- Salt, for the blanching water
- Bring a pot of salted water to a boil. As it warms, prepare an ice bath.
- Once the water is boiling, add the herbs and cook for about 15 seconds; just until the herbs/stems are bright green. Quickly transfer to the ice bath and allow to sit for 5 minutes, or until completely cool.
- Transfer the herbs to a dry tea towel and gently press to dry. The goal is to get as much moisture out of the herbs as possible.
- Transfer the herbs to a food processor or blender. Add the oil and purée until very smooth. If the mixture feels too thick to blend, add a bit more oil.
- Line a sieve with a few layers or cheesecloth or a coffee filter. Pour the oil into the sieve and let sit for a few hours, stirring occasionally. Do not press the oil through.
- Once done, transfer to a bottle and store in the refrigerator for up to a week.