Name: Herbed Olive Oil
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes about 1½ cups
Ingredients: 3 cups (packed) fresh parsley leaves (about 1 bunch); 2 cups (packed) fresh mint leaves (about ⅔ of a bunch); 1 tablespoon finely grated lemon zest (from about 2 lemons); 1¼ cups extra-virgin olive oil; ½ teaspoon kosher salt

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Photo by Chelsea Kyle, food and prop styling Ali Nardi

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes. If you are following our $50 dinner party menu, use it for the rice , the soup , and the dip.

Recipe information

Total Time
25 minutes
Yield
Makes about 1½ cups

Ingredients

3 cups (packed) fresh parsley leaves (about 1 bunch)

2 cups (packed) fresh mint leaves (about ⅔ of a bunch)

1 tablespoon finely grated lemon zest (from about 2 lemons)

1¼ cups extra-virgin olive oil

½ teaspoon kosher salt

Preparation

Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined.
Do Ahead: Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.

TagsSauce Condiment Parsley Herbs & Spices Mint Lemon Citrus Fruit Nut Free Dairy Free Gluten Free Vegetarian Vegan 30 Minutes or Less 5 Ingredients or Fewer Make Ahead Food Processor Spring Summer Epicurious

Recipe notes

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Recipe information

Ingredients

Preparation

Recipe notes

Seven Ways to Tell If Your Olive Oil Is Fake

7 Make-Ahead Dishes to Bring to Your Summer Rental