Photo by Chelsea Kyle, food and prop styling Ali Nardi
Recipe information
Total Time
25 minutes
Yield
Makes about 1½ cups
Ingredients
3
cups (packed) fresh parsley leaves (about 1 bunch)
2
cups (packed) fresh mint leaves (about ⅔ of a bunch)
1
tablespoon finely grated lemon zest (from about 2 lemons)
1¼
cups extra-virgin olive oil
½
teaspoon kosher salt
Need to make a substitution?
Preparation
Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Do Ahead: Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.