Chive Oil:

Directions

1. 1
   Bring a small saucepan of water to a boil.
2. 2
   Add the chives and blanch for 10 seconds.
3. 3
   Drain and transfer to an ice bath.
4. 4
   Remove and pat dry on paper towels, squeezing to remove as much of the excess water as possible.
5. 5
   Roughly chop and transfer to a blender.
6. 6
   With the machine running, add the oil and salt through the feed tube and process until smooth.
7. 7
   Transfer to a bowl and refrigerate overnight.
8. 8
   Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible.
9. 9
   Transfer to a squeeze bottle and refrigerate until needed, up to 2 weeks.
10. 10
    (Bring to room temperature before using).