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
- 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.
- 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