Ingredients
1 bunch (about 1 1/2 ounces) fresh leafy herbs, such as parsley, basil, cilantro, or tarragon
2 cups canola or vegetable oil
Preparation
Wash the herbs thoroughly, and set them aside. Prepare an ice bath, and set aside.
Bring a medium stockpot of water to a boil. Add the herbs, and cook until wilted, about 15 seconds. Drain in a colander; transfer to ice bath. Using a slotted spoon, remove herbs from ice bath, and pat dry.
Place the herbs in the bowl of a food processor fitted with a metal blade. Add 1/3 cup canola oil. Process until smooth. Add the remaining 1 2/3 cups oil; pulse to combine.
Transfer to an airtight container; let sit at room temperature for 8 hours or overnight.
Strain the infused oil through two layers of cheesecloth set in a sieve; discard the solids. Store infused oil in an airtight container, refrigerated, up to 1 week.
