Pureed Herb Oil

Blanch herbs in boiling water. Refresh under cold water. Pat dry.

Puree blanched herbs in a blender with oil until mixture is creamy.

Pour into a decorative airtight jar and shake well. Refrigerate overnight.

Let mixture come to room temperature.

Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.

Keep oil covered and refrigerated.