Herb oil
Instructions:
- A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.
- 1 cup mint leaves
- 1/ 2 cup flat-leaf parsley leaves
- 1/ 2 cup extra-virgin olive oil
- 1/ 4 teaspoon coarse salt
- Bring a small saucepan of water to a boil. Prepare an ice-water bath. Add the mint and parsley to the boiling water; cook 30 seconds. Drain, and plunge the herbs into ice-water bath immediately.
- Wrap the herbs in a paper towel; squeeze out as much liquid as possible. Puree the herbs with the oil in a blender until well blended, about 3 minutes. Stir in the salt.