Herbed Olive Oil

Anna Stockwell

Makes about 1½ cups

Ingredients

3 cups (packed) fresh parsley leaves (about 1 bunch)

2 cups (packed) fresh mint leaves (about ⅔ of a bunch)

1 tablespoon finely grated lemon zest (from about 2 lemons)

1¼ cups extra-virgin olive oil

½ teaspoon kosher salt

Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.

Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.