• Stems from 1-2 bunches of herbs (parsley, cilantro or basil)
  • 1 1/2-2 cups olive oil


  1. Place the herb stalks and oil in a high-speed blender and blend until fully incorporated.
  2. Let stand 15 to 30 minutes to infuse, then strain through a double layer of cheesecloth into a bottle.
  3. Store, covered, in fridge for up to 1 week. Add oil to soups, use for sautés or vinaigrettes.