Ingredients
- 1 cup packed fresh mint leaves
- 1 cup packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon sugar
- 1 tablespoon coarse salt (preferably sea salt)
Directions
- Have ready a bowl of ice and cold water. In a saucepan of boiling water blanch herbs 5 seconds and with a slotted spoon immediately transfer to ice water to stop cooking. Drain herbs well and pat dry. In a blender purée herbs with remaining ingredients until smooth. Pour oil through a fine sieve into a bowl, pressing on solids, and discard solids. Oil may be made 1 day ahead and chilled, covered. Bring oil to room temperature before using.
