Name: Herbed Olive Oil
Ingredients: 3 cups (packed) fresh parsley leaves (about 1 bunch); 2 cups (packed) fresh mint leaves (about ⅔ of a bunch); 1 tablespoon finely grated lemon zest (from about 2 lemons); 1¼ cups extra-virgin olive oil; ½ teaspoon kosher salt

Ingredients

3 cups (packed) fresh parsley leaves (about 1 bunch)
2 cups (packed) fresh mint leaves (about ⅔ of a bunch)
1 tablespoon finely grated lemon zest (from about 2 lemons)
1¼ cups extra-virgin olive oil
½ teaspoon kosher salt

Steps

Pulse parsley, mint, and lemon zest in a food processor until coarsely chopped. Add oil and salt and pulse again until well combined. Do Ahead: Herbed oil can be stored in an airtight container in the refrigerator for up to 2 days.