Herb Oil

• 1 bunch fresh thyme
• 1/2 bunch fresh rosemary
• 1 bunch fresh sage
• 5 cloves garlic, peeled
• 1 tablespoon kosher salt
• 2 1/2 cups extra-virgin olive oil

1. Put herbs, garlic and salt into a food processor.
2. Add a splash of olive oil, and pulse to combine.
3. Place mixture into a jar.
4. Add the rest of the olive oil.
5. Store in the refrigerator.
6. Lasts about a week.

thyme, rosemary, fresh sage, garlic, kosher salt, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1013947 (may not work)