(yield 1/3 to 1/3 cup herbal oil)3 cups of basil leaves to 1 cup olive oil, OR;1 cup of chives (snipped into thirds) to 1 cup canola or light olive oil, OR;4 cups packed parsley leaves to 1 cup canola or grapeseed oilBring a large pot of salted water to boil (1/4 cup kosher salt per quart). Place herb of choice in strainer and dip in boiling water for 15 seconds. Immediately plunge into a bowl of ice water until cold. Drain herbs and squeeze out as much water as possible. Cut up well with sci... Continue reading ...
