- Parsley Leaves – 1/2 cup
- Cilantro Leaves – 1/2 cup
- Canola Oil – 1 cup
- Wash and drain the leaves.
- Bring a saucepan of water to a boil and submerge the leaves.
- Blanch for 5 seconds.
- Drain the leaves and dry well.
- Heat the oil in a saucepan.
- Bring to nearly boiling and let it simmer for a minute or two.
- Combine the warmed oil and leaves in a food processor.
- Process until well combined.
- Pour through a cheesecloth and strain into a clean jar.
- Cover and refrigerate.