1 cup fresh herb leaves, such as
    cilantro, basil, parsley or mint
1 cup light virgin olive oil

Blanch herbs in boiling water. Refresh under cold water. Pat dry. Pur? blanched herbs in a blender with oil until mixture is creamy. Pour into a decorative airtight jar and shake well. Refrigerate overnight.

Let mixture come to room temperature. Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.

Keep oil covered and refrigerated.