Ingredients:
Basil leaves 3/4 oz.
Flat leaf parsley 1/4 oz.
Pure olive oil 4 oz.
Directions:
1. Blanch the basil and parsley leaves in salted water for 20 seconds. Shock and drain on paper towels
2. Combine the blanched herbs with half the oil in a blender and puree very fine. Add this puree to the remaining oil. Strain the oil through cheesecloth, if desired.
3. Transfer to storage container. Keep Chilled. Use within 3-4 days
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