Cilantro Oil

Directions

1. 1
   Blanch the cilantro and parsley in boiling water for 15 - 30 seconds.
2. 2
   Drain and plunge into ice water.
3. 3
   Drain in a strainer or colander and press gently to squeeze out excess moisture.
4. 4
   Using a blender, puree the cilantro, parsley, oil and salt.
5. 5
   Let sit for 24 hours at room temperature.
6. 6
   Strain and store in the fridge for up to 2 weeks.