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Herbed Olive Oil

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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

  1. 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.

TagsSauceCondimentParsleyHerbs & SpicesMintLemonCitrusFruitNut FreeDairy FreeGluten FreeVegetarianVegan30 Minutes or Less5 Ingredients or FewerMake AheadFood ProcessorSpringSummerEpicurious

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