Editor's note: Use this chive oil to make White Bean Soup with Chive Oil from Kim Severson and Julia Moskin's cookbook, CookFight.
Ingredients
1 bunch fresh chives
1/2 cup canola oil
1/8 teaspoon sea salt
Freshly ground black pepper to taste
Directions
Fill a bowl with ice cubes and water. Blanch the chives in boiling water for 30 seconds, then drain immediately and put the chives in the ice water. Drain, wrap in paper towels, and squeeze out the excess water.
Put the chives in a blender with the remaining ingredients and blend for 2 minutes; strain through a fine sieve. Transfer the oil to a plastic squeeze bottle if you like. The oil can be refrigerated for up to a month; bring to room temperature before using.
