Herb Oil

• Packed 1/2 cup (25g) fresh herb leaves
• 1/3 cup (55g) grapeseed oil

1. Set up a bowl of ice water.
2. Bring a pot of water to a boil.
3. Add the herbs and blanch for 30 seconds.
4. Drain and immediately plunge the herbs in the ice water.
5. Drain again and squeeze out all the water.
6. Put the herbs in a blender with the oil and blend to a smooth puree.
7. Leave, covered, at room temperature for 1 hour to infuse.
8. Strain through several layers of cheesecloth and store the oil, covered, in the refrigerator for up to 3 days.

herb leaves, grapeseed oil

Taken from www.epicurious.com/recipes/food/views/herb-oil-376839 (may not work)