Herb Oil

• 1/2 cup chives
• 1/2 cup parsley
• 1/2 cup watercress
• 1/2 cup tarragon
• 2 cups grapeseed oil

1. Blanch the herbs in boiling salted water, then immediately shock in cold water and drain.
2. Roughly chop the herbs, squeeze out excess water and place in the blender with enough oil to cover.
3. Puree until bright green.
4. Add remaining oil, puree for 3 minutes and pour into a container.
5. Refrigerate for 1 day.
6. Strain through a fine mesh sieve and refrigerate 1 more day.
7. Decant.

chives, parsley, watercress, tarragon, grapeseed oil

Taken from www.foodandwine.com/recipes/aspen-2003-herb-oil (may not work)