2 C green leafed herbs
1 C olive oil

Bring a large saucepan of water to a boil. Add herbs and make sure to push under the boiling water. Blanch for 5 seconds. Drain into a strainer and immediately plunge into a bowl of ice water.
Drain well and squeeze out all the water. Puree in a blender with the olive oil.
Strain puree immediately through a fine mesh strainer. Strain again through 4 layers of cheesecloth. Put in sterilized bottle. Cover tightly and refrigerate. Use within 1 week for optimum flavor.

< Vorige		Volgende >