3/4 cup / 12g tarragon leaves
3/4 cup / 12 g flat-leaf parsley leaves
3/4 cup / 180 ml extra virgin olive oil
fine grain sea salt
Bring a medium saucepan of water to a boil. Salt well, as you would pasta water, and blanch the tarragon and parsley leaves briefly, until bright green - just 10 seconds or so. Work quickly to drain, and transfer to a bowl of ice water. Drain once more, and pat with a clean cloth to remove as much residual water as possible. Use a food processor or blender to puree the leaves and olive oil until smooth - at least a minute or so. Strain through the finest sieve you have, alternately, you can use triple-lined cheese cloth. I use a tea strainer. Discard the soilds and transfer the oil to a jar. It keeps, refrigerated, for a couple weeks, but bring to room temperature to use.
Makes 2/3 cup.
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