Perfect green herb oil

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.

Recipe used in crispy potato & caviar dish