MINT OIL (about 1 cup)

See pan-grilled jumbo shrimp with white beans and rosemary for use in a recipe.

 ½ cup packed fresh mint leaves, washed and spun dry

¾ cup extra virgin olive oil

1. Bring 3 cups water to a boil in a small saucepan. Set up an ice bath next to the stove.  Plunge the mint leaves into the boiling water for 30 seconds, then drain and add to the ice bath.
2. Once the mint is cool, drain, squeeze out any excess liquid from the leaves and transfer to a food processor. Add the olive oil and process for 1 minute.

from Mario Batali, Molto Italiano