Blanch 4 1/2 cups fresh herb leaves, such as tarragon, parsley, thyme or lemon thyme, and/or basil, in a medium saucepan of boiling water for 30 seconds. Remove with a slotted spoon and plunge into a bowl of ice water. Blanching the herbs keeps them bright green in the oil. When completely cool, drain and squeeze herbs to remove water. Using a kitchen towel, pat herbs to dry thoroughly. In a food processor, combine blanched herbs and 1 cup neutral oil, such as avocado or canola oil. Puree until well blended. Season with salt. Makes 1 cup. Keep chilled in an airtight container up to 4 days.
96 calories; fat 3g; carbohydrates 13g; mono fat 1g; protein 3g; vitamin a 66.3IU; vitamin c 0.2mg; folate 0.7mcg; sodium 168mg; potassium 6mg; calcium 6mg; iron 0.3mg.