Herb Oil

This is an all purpose recipe that is highly flexible

• 1 bunch of green herbs (One variety or mixed)

• 1 cup neutral oil (grapeseed oil is best)

1. de-stem herbs from any woodiness if needed (i.e. thick stemmed basil, or mint)

2. make a few rough chops of the herb(s) so that every thing is about 1-2 inches

3. add herbs to food blender, and add in the oil

4. blend on high for 60-90 seconds

5. add to small sauce pot and heat up to 150ºF. Immediately remove from heat and add to a stainless bowl that is resting inside another bowl of ice

6. stir herb oil until it has come down to 50ºF

7. pass oil through a cheese cloth lined strainer into a storage container that has a lid

8. keep refrigerated

*can be stored for roughly 1-3 weeks. smell & taste for quality