Herbed Olive Oil
5.0
(1)
Photo by Chelsea Kyle, food and prop styling Ali Nardi
Recipe information
Total Time
25 minutes
Yield
Makes about 1½ cups
Ingredients
3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about ⅔ of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1¼ cups extra-virgin olive oil
½ teaspoon kosher salt
Preparation
Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Do Ahead: Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.
Recipe notes
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