Making Bright Green Herb Oil

Blanch a big bunch of parsley, chives or basil for 10 seconds and shock it in ice water. That locks in the green. Squeeze it completely dry. Blend it with neutral oil, about 100 g herbs to 200 ml oil, on the highest speed for two to three minutes until the oil turns warm. Strain it through a coffee filter or cheesecloth without pressing, which can take an hour. Store it in a squeeze bottle in the fridge for a week. A few drops on soup or around a plate add color and fresh herb flavor.