|Purée herbs in a blender with olive oil.|
|Strain purée immediately through a fine-mesh strainer. Strain again through 4 layers of cheesecloth and put in a glass container.|
|Use to garnish dishes and store in the refrigerator (it will need to sit out at room temperature before using because the oil will solidify).|
source: From Michael Chiarello, "Flavored Oils and Vinegars"
Yield: 1/3 cup
no common allergens