HERBED OLIVE OIL

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Herbed Olive Oil image

Provided by Anna Stockwell

Categories     Quick & Easy     Mint     Parsley

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1 1/4 cups extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
  • Do Ahead
  • Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.

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