30 grams | Soft green herb leaves (parsley, basil, tarragon, chervil, dill, etc |
150 grams | neutral oil (I use sunflower oil) |
First pick enough soft green herbs for 30 grams of leaves. Keep the stems for a sauce. Then transfer the leaves into a blender and also add the neutral oil. I use sunflower oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction. This is going to take a couple of minutes. Then pour it on a sieve that’s lined with a kitchen paper and let it drain for at least a couple of hours in your fridge. I always leave it for at least 12 hours because good things take time.