Directions See How It's Made
- Blanch herbs in boiling water. Refresh under cold water. Pat dry.
- Puree blanched herbs in a blender with oil until mixture is creamy.
- Pour into a decorative airtight jar and shake well. Refrigerate overnight.
- Let mixture come to room temperature.
- Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
- Keep oil covered and refrigerated.