Pureed Herb Oil - cooking recipe

Ingredients

1 cup fresh herbs, leaves such as
cilantro, basil, parsley or mint
1 cup light virgin olive oil

Preparation

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.