Lemon Verbena Oil

• 1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
• 1/2 cup grapeseed oil
• Pinch of salt

1. In a blender, combine the lemon verbena with the oil and blend for 2 minutes.
2. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible.
3. Season with the salt.

lemon verbena leaves, grapeseed oil, salt

Taken from www.foodandwine.com/recipes/lemon-verbena-oil (may not work)