Coconut Herb Oil

Directions

1. 1
   Place herbs in the over for 30 minutes at 220 degrees, covered with foil in a glass container.
2. 2
   After 30 minutes, remove, cool.
3. 3
   Melt coconut oil over low heat and sprinkle soy lecithin over herb and cover with oil.
4. 4
   Cover with foil and bake 50 minutes (be sure to mix well)
5. 5
   Let cool to the touch-squash herbs and sprinkle with 1/2 tsp soy lecithin.
6. 6
   Place back into the oven for another 50 minutes.
7. 7
   Shut off heat, allow to cool and place in freezer for 2 hours.
8. 8
   Reheat herb mixture just enough to melt oil and stain with metal strainer.
9. 9
   Store in refrigerator, cover in foil.