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.
Recipe information
Yield
makes about 1 cup
Ingredients
1 cup mint leaves
1/2 cup flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1/4 teaspoon coarse salt
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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