| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 1/2 cup flavored oil |
Ingredients
- 1 cup mint leaves, packed
- 1 cup basil leaves, packed
- 1 tablespoon kosher salt or sea salt
- 1/2 cup extra virgin olive oil
- Pinch sugar
Instructions
- In a pot bring 3 quarts salted water to a rolling boil. Place herb leaves in a strainer and lay in water for about 20 to 30 seconds. Remove from water and lay in large bowl of ice water to stop cooking and retain brilliant color. Remove any stray leaves from boiling water with a slotted spoon and add to leaves in ice water.
- Drain herbs and place on paper towels. Wring gently to dry. Place in blender. Add salt, oil and sugar and puree until mixture is very smooth.
- Pour oil though a sieve and press on solids. Discard remaining solids.
- Chill oil to store up to three days. Allow to come to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1001 |
| Total Fat | 109 g |
| Saturated Fat | 15 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 7 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 520 mg |
Reviews
My herbs are going gangbusters right now but I didn’t want to make pesto necesarily. I found this recipe to be very easy and it makes just the right amount. I didn’t bother straining through a sieve but just left the blender on puree for about three minutes which produced a beautiful emerald result. The oil was a very flavorful component of a corn and tomato relish which I served under sauteed tilapia. I also used the oil for a beautiful garnish for the plate, just like you see at those fancy restaurants nowadays!