When it feels like you're drowning in herbs, make this handy condiment.
Fresh herbs are both a blessing and a curse. On the one hand, you've got one of the single most important ingredients for bringing brightness and freshness to any dish, from pasta to veg to fish. On the other hand, you're now stuck with an entire bunch of fresh herbs you weren't planning on using save for the quarter-cup you needed for that one recipe for that one dish.
Rather than damning your local supermarket for refusing to sell fresh herbs in smaller quantities, or condemning your leftover herbs to a slow death in a forgotten corner of the crisper drawer, we suggest turning your leftovers into this super-simple and handy herb oil. Here's how it's done: Give your herbs a quick, 10-second blanch in boiling, salted water, then dunk 'em in an ice bath. Drain and blitz together in a blender with some olive oil until you've got a smooth, vibrant purée. Set a coffee filter in sieve set over a measuring cup or bowl and pour the whole purée into the filter, letting it strain overnight.
In the morning, you'll be left with a Technicolor oil that packs all that punchy, fresh-herb flavor, without fear of it going bad, like, tomorrow. Use it in vinaigrettes, drizzle it over fish or chicken, mix it into
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