Herby Oil

🥘 Ingredients

• flat-leaf parsley leaves and tender stems 1 cup
• cilantro leaves and tender stems or more flat-leaf parsley 1 cup
• extra virgin olive oil 0.67 cup
• A couple pinches red pepper flakes or chili flakes of choice
• kosher salt 1 tsp
• A couple squeezes of lemon juice from medium lemons ½

1. 1

   Prepare: flat-leaf parsley leaves and tender stems , cilantro leaves and tender stems or more flat-leaf parsley , extra virgin olive oil , A couple pinches red pepper flakes or chili flakes of choice , kosher salt , A couple squeezes of lemon juice from medium lemons .
2. 2

   Add the parsley and cilantro to a food processor and blend until finely chopped. With the motor on, gradually pour in the olive oil and blend until the mixture comes together.
3. 3

   Transfer to a jar for which you have a lid. Stir in the red pepper flakes (if using), salt, and a big squeeze of lemon juice. Taste, adding more salt, lemon, and/or chili flakes to taste. It should be a little tangy and salty.
4. 4

   Label and store in a sealed jar in the fridge for about 1 week. If the Herby Oil solidifies in the fridge, set the jar in a shallow bowl of hot water to quickly come back to room temperature.