Zubereitung

1. 1

   Bring a pot of water to a boil and set a bowl of ice water nearby. Dip the parsley and basil, stems and all, into the boiling water for about 10 seconds, then plunge them straight into the ice water so they hold their bright green color.

2. 2

   Squeeze the herbs firmly and pat them roughly dry. Drop them into a tall jug with the oil and a pinch of salt, then blend for 2 to 3 minutes until the oil runs an even, deep green.

3. 3

   Warm the oil gently in a small pan without letting it heat up, then strain it through a fine cloth or a coffee filter into a clean bottle. Stored cool and dark, the herb oil keeps for a good two weeks.