Prevent your screen from going dark
Makes about 1 cup 1x
Time 20 minutes
1. Rinse the herb leaves in a strainer and shake off the excess water. Put them in a food processor or blender with a pinch salt and about half the oil. Puree, stopping the machine to scrape down the sides as necessary and adding the rest of the oil gradually. Add a little more oil or some water if you prefer a thinner mixture.
2. Taste and add more salt if you’d like, then serve right away. Or transfer to an airtight container and refrigerate for up to a couple of days. Return the purée to room temperature to make it pourable again.
– Recipe adapted from How to Cook Everything Completely Revised 20th Anniversary Edition