Ingredients

• 3 cups (packed) fresh parsley leaves (about 1 bunch)
• 2 cups (packed) fresh mint leaves (about 2/3 of a bunch)
• 1 tablespoon finely grated lemon zest (from about 2 lemons)
• 1 1/4 cups extra-virgin olive oil
• 1/2 teaspoon kosher salt

Instructions

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