Ingredients
- 3/4 cup / 12g tarragon leaves
- 3/4 cup / 12 g flat-leaf parsley leaves
- 3/4 cup / 180 ml extra virgin olive oil
- fine grain sea salt
Preparation
Step 1
Bring a medium saucepan of water to a boil. Salt well, as you would pasta water, and blanch the tarragon and parsley leaves briefly, until bright green - just 10 seconds or so. Work quickly to drain, and transfer to a bowl of ice water. Drain once more, and pat with a clean cloth to remove as much residual water as possible. Use a food processor or blender to puree the leaves and olive oil until smooth - at least a minute or so. Strain through the finest sieve you have, alternately, you can use triple-lined cheesecloth. Discard the solids and transfer the oil to a jar. Bring to room temperature to use.
Us as a finishing oil on soups, as a component of open-faced sandwiches or panzanellas, as a vinaigrette base or drizzled over simple poached eggs and toast.