Chive Oil

• 2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
• 1 cup extra-virgin olive oil

1. Cook the chives in a small pot of boiling water until bright green, about 10 seconds.
2. Drain; run under cold water.
3. Pat dry.
4. Put the chives in a blender.
5. With the machine running, add the oil in a slow stream; puree.
6. Let stand 1 hour.
7. Strain through a damp cheesecloth-lined sieve; discard the solids.

bunches chives, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/chive-oil-392689 (may not work)